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

  • 23 cup 150 ml parmesan cheese, grated
  • 23 oz. 20 g (35 ml) chia seeds
  • 23 oz. 20 g (30 ml) flaxseed
  • 23 oz. 20 g (35 ml) 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 10 to 15 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.

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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25 comments

  1. Glenda
    How many chips does the recipe for Parmesan chips make? It says two servings but no clue about how many chips that might be. :)
  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. Cassieoz
    Can you provide how much parmesan by weight please? 150ml of commercially ground parmesan is a lot more cheese than if i grate it from a block with a microplane. Some things should just not be measured bu volume.
  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. James
    Can anyone give me a rough idea what the seeds would be in cups?
  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??

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