Low-Carb Garlic Parmesan Chips

Low-Carb Garlic Parmesan Chips

Crispy baked parmesan rounds with garlic, ready in minutes with no flour needed.

Total 25 min Makes 24 chips Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These chips are made by baking seasoned mounds of shredded parmesan until the edges turn golden and lacy. The cheese melts into thin, crackery rounds that crisp as they cool, making a savory snack or salad topper with virtually no carbs. They pair well with marinara for dipping or crumbled over soups.

Ingredients

  • 2 cups finely shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

  2. In a medium bowl, toss the shredded parmesan with garlic powder, oregano, black pepper, and red pepper flakes until evenly combined.

  3. Drop level tablespoons of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart, and flatten each slightly into a round mound.

  4. Bake until the edges are golden brown and the centers have melted flat, 6 to 8 minutes.

  5. Remove from the oven and let the chips cool on the baking sheet for 3 minutes to firm up and crisp before transferring with a thin spatula.

  6. Sprinkle the warm chips with fresh parsley and serve, or let cool completely and store in an airtight container.

Rate this recipe

★ 4.4 (1)

Low-Carb Garlic Parmesan Chips

These chips are made by baking seasoned mounds of shredded parmesan until the edges turn golden and lacy. The cheese melts into thin, crackery rounds that crisp as they cool, making a savory snack or salad topper with virtually no carbs. They pair well with marinara for dipping or crumbled over soups.

25 min 24 chips 110 cal

Ingredients

  • 2 cups finely shredded parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. 1

    Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

  2. 2

    In a medium bowl, toss the shredded parmesan with garlic powder, oregano, black pepper, and red pepper flakes until evenly combined.

  3. 3

    Drop level tablespoons of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart, and flatten each slightly into a round mound.

  4. 4

    Bake until the edges are golden brown and the centers have melted flat, 6 to 8 minutes.

  5. 5

    Remove from the oven and let the chips cool on the baking sheet for 3 minutes to firm up and crisp before transferring with a thin spatula.

  6. 6

    Sprinkle the warm chips with fresh parsley and serve, or let cool completely and store in an airtight container.