If you love cheesy, crunchy snacks, you’re going to be obsessed with these baked cheese crisps. They’re light, crispy, and packed with flavor—plus, they take just minutes to make!
This cheese crisps recipe is naturally low-carb, keto-friendly, and gluten-free. You can use almost any semi-hard cheese, from parmesan to cheddar, and even mix in spices or toppings for endless variations.
Whether you snack on them straight from the pan, dip them in salsa, or use them as salad toppers, these parmesan crisps and cheese chip variations are the perfect crunchy fix.
What are cheese crisps?
Cheese crisps (also called cheese chips or parmesan crisps) are thin, crunchy rounds made by baking small mounds of shredded cheese until golden and crisp. They’re the ultimate low-carb cheese chip—ready in under 10 minutes and made with just one ingredient.
Ingredients for Baked Cheese Crisps
You only need one ingredient: cheese! For best results, shred your cheese instead of using pre-shredded (which contains anti-caking agents that prevent smooth melting).
Best cheese options for cheese crisps:
- Parmesan cheese – Crisps up beautifully with a nutty, salty flavor. (Best results!)
- Asiago cheese – Similar to parmesan with a richer, buttery taste.
- Aged cheddar – Sharp and flavorful; watch carefully to prevent over-browning.
- Cheddar cheese – Medium, sharp, or extra sharp; bake time can be tricky.
- Mozzarella – Use low-moisture mozzarella for a milder flavor.
- Monterey Jack / Colby Jack – Mild flavor, great for seasoning blends.
- Pepper Jack – Spicy twist on classic cheese crisps.
- Swiss cheese – Mild and nutty.
How to Make Cheese Crisps in the Oven
- Preheat oven to 400°F (204°C).
- Line baking sheets with parchment paper or silicone mats.
- Spoon cheese – Place 1–2 tablespoons of shredded cheese in small mounds, spacing 2 inches apart.
- Add seasonings if desired.
- Bake 5–7 minutes, until edges are golden brown.
- Cool on the pan for 1–2 minutes, then transfer to a rack to crisp fully.
Pro Tip: Keep a close eye on them—the difference between perfect and burned can be 30 seconds.
Flavor Variations for Cheese Crisps
- Plain Parmesan Crisps – Classic, crispy, and perfect for salads.
- Italian Seasoned – Parmesan + mozzarella, sprinkled with Italian herbs.
- Everything Bagel – Jack cheese topped with everything bagel seasoning.
- Ranch Crisps – Mozzarella with ranch seasoning.
- Jalapeño Crisps – Monterey Jack topped with fresh jalapeño slices.
- Pizza Crisps – Mozzarella with Italian seasoning + mini pepperoni.
Ways to Serve Cheese Crisps
- Snack – Swap for potato chips or crackers.
- Dip – Pair with guacamole, salsa, or French onion dip.
- Taco Shells – Make larger mounds, bake until pliable, then drape over a spoon to shape.
- Cheese Bark – Spread cheese in a thin layer, add seeds/spices, bake, then break into pieces.
- Soup Topper – Perfect with tomato soup or chili.
- Salad Garnish – Especially great on Caesar salads.
How to Store Cheese Crisps
Store completely cooled cheese crisps in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. To re-crisp, pop them in a warm oven for a few minutes.
FAQ — Baked Cheese Crisps
Yes! Place cheese mounds on a parchment-lined plate and microwave 1–2 minutes until bubbly and crisp.
They weren’t baked long enough, or the cheese had too much moisture. Use low-moisture cheese and bake until edges are golden brown.
Absolutely! They’re naturally low in carbs, making them perfect for keto, gluten-free, and low-carb diets.
More Cheesy Recipes
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Baked Cheese Crisps Recipe
Prevent your screen from going dark
Crispy, cheesy, and ready in minutes! These oven-baked cheese crisps are the perfect low-carb, keto-friendly snack. Made with just shredded cheese and your favorite seasonings, they’re crunchy, flavorful, and endlessly customizable. Serve them with dips, salads, or enjoy them straight from the pan.
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Preheat the oven to 400℉/204℃—line 2 baking sheets with parchment paper.
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Shred the cheese and mix it together in a bowl.
¾ cups aged cheddar, ¾ cups parmesan
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Add small mounds of cheese to the baking sheets. Use approximately 1 tablespoon of cheese for each pile. Space them about 2 inches apart (5cm)
1 tablespoon Italian seasoning blend
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Bake for 6-8 minutes—until the edges start to brown. Watch them closely.
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Allow the baked cheese crisps to cool for a few minutes on the baking sheet. Use a thin spatula to remove the cheese crisps and set them on a paper town to cool.
- Shred your own cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Use parchment or silicone mats – Keeps crisps from sticking and helps them bake evenly.
- Space them out – Cheese spreads as it bakes, so leave 2 inches between mounds.
- Watch the bake time – Crisps can burn quickly; pull them when edges are golden brown.
- Cool before storing – Store only when completely cooled to keep them crunchy.
- For taco shells – Make larger mounds and shape while warm and pliable. Hang over the handle of a wooden spoon balanced between 2 cans.
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Serving: 12 crispsCalories: 90kcalCarbohydrates: 1gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 21mgSodium: 139mgFiber: 1gSugar: 0.1gCalcium: 170mgIron: 0.5mg
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