Parmesan chips

Parmesan chips

Take your chips to the next level in a few minutes with one of Pascale Naessens' most popular snack recipes. All you need is Parmesan cheese and your favorite seeds and you're good to go! Scrumptious and easy to prepare, low-carb snacking has never been cheesier, crispier or crunchier!

Parmesan chips

Take your chips to the next level in a few minutes with one of Pascale Naessens' most popular snack recipes. All you need is Parmesan cheese and your favorite seeds and you're good to go! Scrumptious and easy to prepare, low-carb snacking has never been cheesier, crispier or crunchier!
USMetric
2 servingservings

Ingredients

  • 2½ oz. 75 g parmesan cheese, grated
  • 1 tbsp 1 tbsp (12 g) chia seeds
  • 2 tbsp 2 tbsp (20 g) whole flaxseed
  • 2½ tbsp 2½ tbsp (20 g) pumpkin seeds

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C).
  2. Line a baking sheet with parchment paper.
  3. Mix the cheese and seeds in a bowl.
  4. Spoon small mounds of the mixture onto the baking sheet, leaving some space between them. Do not flatten the mounds. Bake for 8 to 10 minutes. Check often. The chips should be light brown, but certainly not dark brown.
  5. Remove from the oven and let cool before removing the chips from the paper and serving.

Note

This recipe makes about 16-20 chips. This means you will get around 8-10 pieces per serving.

Tip!

Feel free to use any seed you like; try sesame, hemp and others.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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38 comments

  1. 1 comment removed
  2. Courtney
    Hi. I got about 15. I just used a dessert sized spoon to place them on a silicone baking sheet (better than the paper, I think!) . SUPER YUMMY!
    Replies: #7, #14
  3. Jessica
    Cant wait to try!!
  4. 1 comment removed
  5. Nan5
    My version of this adds 1/2 cup each of water and egg whites; either one alone will do. Let sit for a minute to thicken, then pour on a parchment lined baking sheet. After 10 minutes, score with a pizza roller/knife, and finish baking for another 10-15 minutes. Get many more, very crispy crackers.
    Reply: #6
  6. Nan5
    After baking 10 minutes, score. Didn’t make that clear.
  7. Lisa
    I also got 15. I ate one to make 2 (or 4 servings)! 😄

    Hi. I got about 15. I just used a dessert sized spoon to place them on a silicone baking sheet (better than the paper, I think!) . SUPER YUMMY!

  8. Jody
    Wow Nan5, turned out great!! Thanks!
  9. Jody
    I worked out the counts and I came up with:
    (Per Serving or 1/2 of the recipe)

    350 calories
    25 fats
    3 carbs (net)
    28 proteins

    Really yummy. Also, the numbers include the egg white & water method. Without egg whites subtract 25 calories and 5 proteins. No fats and no carbs in egg whites.

  10. Laura
    Followed recipe, but the cheese didn't melt. The cheese/seed mounds only browned and would have nearly burned if I hadn't removed them from the oven. Are you sure the recipe isn't for cheddar cheese instead of parmesan? Just another Keto recipe where I wasted more ingredients, seeds no less!
    Reply: #15
  11. Misti
    Totally agree with Laura! Before I baked them, I thought this was going to be odd cuz there's nothing to bind the seeds together. I was right. All I got was a big cookie sheet with toasted and burnt seed mounds.
    Going to try to salvage these by placing them on slices of mozzarella and bake them that way. :(
  12. 1 comment removed
  13. Elaine
    Taste amazing!!!
    How long do they keep.?
  14. Fara
    Which kind of cheese you used? The one in plastic bags or the one in container?
  15. Anna
    I agree with Laura and Misti, I got the same results.I think I'm going to use it as an addition to my salads.
  16. Julie
    Check the ingredients in your parmesan. Many pre-shredded commercial brands include anti-caking agents like cellulose which prevent it from melting smoothly. If you can, buy a wedge and grate it yourself. It's much better for you! (You really don't want to be putting that non-clumping stuff in your body. It's made from wood pulp.)
  17. Loren
    I followed the recipe but added about 75g of cheddar too. Absolutely delicious! Can't stop making it. And eating it!
  18. 1 comment removed
  19. Julie
    Google It
  20. years-of-LCHF
    150 ml Parmesan is volume, and, like Cassieoz I too find that my home grated Parmesan is very fluffy.

    Maybe one of the successful cooks can give us the weight of wedge of Parmesan they used?

    Thanks.

  21. Monica
    Mine turned out great. Used a parmesan wedge. Just weighed out as per instructions and then grated it
  22. Dan
    I used 5.3 oz of cheese. Used an online cups to oz converter. The cheese in the green cylinder is not what you should use. I used a wedge of Parmesan from Samsclub and ground it in a food processor to small granules. Easier to mound than shreds I thought. Have experimented with raw pumpkin and sunflower seeds. All have turned out great.
  23. Svet
    I tried to make it and honestly it was a disaster. My parmesan did not melt together to create the chips.
  24. Rose
    Can you use other cheese? I use Romano cheese is that ok. I need help I’m doing something wrong , I do not eat sweets or anything with flour. If someone can help me I’m on this a week , doing everything right but no change.
    Reply: #25
  25. Jenn
    Hi Rose, some people don't see much change (if you're talking weight) in the first week or two. Some don't see that change ever. It depends on how your metabolism works and how much fat your body has, and how much exercise you do. If you're talking about other physical changes those can vary from person to person. We've been eating keto for about a week and my pelvic pain has cleared up, as I'm not eating inflammatory foods (sugars). I also notice that I sleep better and stay full for longer as it is better sustained nutrition. Also, keep in mind that every person requires a different minimum carb target to get into a state of ketosis. The 20g of net carb may be too high or too low for you. If you exercise heavily everyday your body will require more carbs to maintain muscle than someone who stays sedentary most of the time. I'm not an expert, I've just been doing lots of research about this diet as a way to manage my inflammation disorder.
  26. Kelly Bertrand
    Can you freeze the chips and for how long??
  27. Claire
    Can we replace the flaxseed by another kind of good seed
    Reply: #28
  28. Kristin Parker Team Diet Doctor

    Can we replace the flaxseed by another kind of good seed

    You can certainly experiment with substitutions but they will alter the taste and texture.

  29. Clare
    I used 225g of fresh block of parmesan and 40g chia seeds and 45 g of flaxseeds. Came out perfectly and got about 25 on 2 baking sheets .
  30. Tara
    Hello!
    I was super excited to make these, but mine did not stick together at all. After 25 mins it’s just a pile of toasted nuts and seeds. Can anyone help?
  31. Aquablue
    Tara- Are you using freshly grated Parmesan? The stuff in the green can won’t work as there isn’t a lot of actual cheese in it. Keep trying, they’re worth it!
  32. Dawn
    Don't use parmesean cheese that is not fresh.
  33. Gayle Wells
    Yummy! A real taste hit and satisfying snack. I used a high quality wedge parmesan and weighed it on my digital scale. I used a rounded tablespoon and the recipe made 15 chips.
  34. Lorraine Brennan
    I tried these and the comments were right the cheese didn't melt, I used freshly grated parmesan, also tried leaving them in the oven for twice the time to no avail! After which I mixed them again and added cheddar which did melt, didn't taste very good, very disappointed and would not bother again, not sure I would try any of this lady"s recipes! Be interested to know how the test kitchen managed!
  35. Deena Z.
    First of all, I LOVE this site! Almost every recipe I've tried has been delicious! I've been on a keto diet for 8 weeks now with great results. I've always eaten a clean and healthy diet, I've never been a junk foodie and have never drank soda (seriously), so I really wasn't craving anything since I've been on it...except for one thing - I've needed something crunchy (besides celery, which I do eat and love). These crackers hit the spot!! The first time I made them I followed the recipe exactly. Since then, I've tried some variations and I think I found the recipe for the perfect cracker (at least my family thinks so :). This is my version: 2 tbsp. whole Flaxseed, 1 tbsp Chia Seeds, 1 tbsp Sesame Seeds, 1 tbsp Trader Joe's Everything But the Bagel Sesame Mix (or 1 tbsp Poppy Seeds), 1/4 cup Fresh Gourmet Asiago or Parmesean Salad Crisps crushed, 1/4 cup + 2 tbsps shredded Monterey Jack/Cheddar Cheese mix (or any other cheese of your choice), 1/4 cup Water. Mix all the seeds together, then add the water and let sit until the mixture thickens slightly (2-3 min). Add the crushed cheese crisps and the shredded cheese and mix until well combined. Using a measuring tablespoon, scoop out mixture and put the mounds on a baking sheet lined with parchment paper (you should get at least 10 mounds). With a fork, gently flatten each mound to form thin round crackers. Bake at 350 degrees for 20 minutes. Deeelish!! And, if I've calculated correctly, there are 2.5 net carbs/serving (one serving = approx. 5 crackers).
  36. 1 comment removed
  37. Gabby Alonso
    Desde que tengo uso de razón he hecho cuanta dieta ha existido y siempre terminaba en lo mismo, recuperando y ganando mas kilos..hasta que descubrí la keto, nunca me sentí mejor física y mentalmente, no paso hambre, bajo de peso en forma sostenida, la combino con ayunos intermitentes entre 16 y 24 horas diariamente. Estoy aprendiendo dia a dia, probando nuevas recetas...recomiendo estos snacks y prácticamente todo lo que encuentro en la pagina y sobretodo paciencia, todos tenemos nuestros ritmos y nuestros tiempos. Felicitaciones a la gente de Diet Doctor, es muy poca la gente que hoy en dia tienen esta vocación de servicio de informar de manera tan responsable y sin fines de lucro!!!!!
  38. valerie
    These are fantastic.
  39. Stacey
    How do these store? I'm thinking about making some for an extended camping trip. :)
    Reply: #40
  40. Kristin Parker Team Diet Doctor

    How do these store? I'm thinking about making some for an extended camping trip. :)

    They can be difficult to keep crispy if you are in a humid environment.

  41. Prissypoodle123
    Suggestion change the word "grated" to shredded. Because I have dry "grated" Parmesan Cheese that I use on pasta. However, the dry version does not work with this recipe.
  42. Sol
    Hi there,
    Im afraid I wasted all the ingredients as the crackers fall apart. i thought it was VERY strange that no egga, water psyllium was required. Can I please suugest that if you are going to share a recipe, you first do your due diligence. I am extremely disappointed.
    Reply: #43
  43. Kerry Merritt Team Diet Doctor

    Hi there,
    Im afraid I wasted all the ingredients as the crackers fall apart. i thought it was VERY strange that no egga, water psyllium was required. Can I please suugest that if you are going to share a recipe, you first do your due diligence. I am extremely disappointed.

    This recipe has been tested and approved by our test kitchen. So sorry it didn't work for you! The cheese should act as the binder.

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