Got 10 minutes? Make these keto Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! Don't miss my tips for substitutions, storage and even how to make cheese crisps in the microwave!
Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper (cut to fit) or silicone mats.
Finely grate the Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
In a small bowl, stir together the cheese, garlic powder and paprika.
Using a measuring spoon, scoop a heaping tablespoon of the cheese mixture and place it on your baking sheet, starting at one of the corners. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
Pat down each cheese mound with your hand to flatten it into a circle about 2 ½ inches to 3 inches wide. Bake for 4-6 minutes, until they are set and starting to get crispy.
Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon. Store leftovers in an airtight container in the refrigerator for up to four days (they'll get rubbery) or in the freezer for up to a couple months.
To freeze, let the crisps cool after baking. Place them on wax paper in layers inside an airtight container. They will stay crispy right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.
Line a microwave-safe plate with parchment paper, not wax paper. Wax paper will stick to the melted cheese like glue.
Test making a cheese crisp in your microwave to see how much time is needed for best results. My 1400-watt microwave took 25 seconds for a crispy chip. Thirty seconds made it hard and crunchy.
Use the microwave option when you want a snack ready in seconds. You don't even have to mix the cheese with seasoning first...just sprinkle it on before heating.
Use a regular oven for the best texture, and when you need to make a larger quantity.
Other Cheeses to Use:It's best to use a hard cheese like Parmesan, Asiago or Romano for crispy results. Asiago is fabulous with this recipe!You could use a semi-hard cheese like cheddar, Monterey Jack or colby, but it won't be as crispy. I've tried this with cheddar but preferred the salty vibe of Parmesan or Romano.