Parmesan Cheese Crisps

HOMEMADE CHEESE CRISPS! Zero carbs, great crunch.
These crispy pieces of cheese are great as toppers on a soup or salad. Make a small dish of them to munch on during a movie or to nibble with wine at a party. Super easy too.
  • 8 ounces shredded Parmesan
  • Black pepper, sesame seeds, Italian herb blend
  1. Preheat oven to 350 degrees.
  2. I use a mini muffin tin - either nonstick or lightly coat with vegetable cooking spray or place sheet of parchment on a baking sheet
  3. Place a tablespoon of cheese in the bottom of a mini muffin cup and press down firmly
  4. Sprinkle with a pinch of seasoning
  5. Bake until golden and crispy, 5 to 7 minutes
  6. Cool and remove from pan

20 thoughts on “HOMEMADE CHEESE CRISPS! Zero carbs, great crunch.

  1. SherriT says:

    Made these and was so excited,.. now I CAN’T get them out of the tin’s!!! Didn’t say to spray pan or insert parchment…UUUUGH… I’m affraid I’m going to have to throw muffin tin away and thats not good!

  2. Susan Tillery says:

    How long will they keep? Do I refrigerate or leave at room temp? Store in airtight container? I made 12 mini ones and I can’t eat them all tonight! HELP

    • Alison Garcia says:

      Hi Susan, I know a lot of folks keep them for a day or two in an airtight zipper bag. Perhaps give that a try.

  3. Anonymous says:

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  4. Chris says:

    I tried these with shredded sharp cheddar and a shredded Mexican blend. They came out nicely, but floppy rather than crispy. I only baked them for 7 minutes, and I assume baking a little longer will crisp them up a little more. Also, I tried a few without the Italian seasoning and I liked them just as well. Thanks for the recipe.

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