Keto Parmesan Crisps Recipe – Quick and Cheesy

Preheat the oven to 150C, 300F or Gas Mark 2

Grate the cheese

Use a baking tray with parchment paper so the cheese does not stick to the tray when cooking.

On the paper lined tray, create piles of the shredded cheese. With 150g of cheese you should get enough for around 12 crisps. Leave a gap of around an inch between each pile.

Once the oven is ready you simply put the tray on the top shelf and bake for 8 to 10 minutes. You will see them bubbling away during the time.

What you want is that golden brown look, but not burnt at the edges. The longer you cook them the crispier they get. The less you bake them the chewier they get.

Once done, remove from the oven and allow to cool.

Or you can add a little chilli powder for a cheese crisp with a kick.

Storage

If I make a whole load of them I tend to eat over a couple of days anyway so can keep airtight at room temperature.

To keep the crispiness and over longer periods then it is best to refrigerate.