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!
August 17 2018 recipe by , photo by , nutritional review by in Recipes, Bread, Snack

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

  • ¾ cup (2 oz.) 180 ml (60 g) freshly shredded Parmesan cheese
  • 1 tbsp 1 tbsp chia seeds
  • 2 tbsp 2 tbsp whole flaxseed
  • 2½ tbsp 2½ tbsp pumpkin seeds
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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 Parmesan 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.

Tips

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

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

Shred the cheese using a grater or a food processor for best results. Canned Parmesan and other pre-grated or pre-shredded varieties may contain anti-caking agents, which may not melt.

About the recipe

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

More recipes from Pascale Naessens

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53 comments

  1. 1 comment removed
  2. 2
    Courtney
    June 28 2018
    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. 3
    Jessica
    June 28 2018
    Cant wait to try!!
  4. 1 comment removed
  5. 5
    Nan5
    July 11 2018
    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. 6
    Reply to comment #5 by Nan5
    Nan5
    July 11 2018
    After baking 10 minutes, score. Didn’t make that clear.
  7. 7
    Reply to comment #2 by Courtney
    Lisa
    July 12 2018
    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. 8
    Jody
    July 22 2018
    Wow Nan5, turned out great!! Thanks!
  9. 9
    Jody
    July 23 2018
    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. 10
    Laura
    July 28 2018
    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. 11
    Misti
    August 8 2018
    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. 13
    Elaine
    August 14 2018
    Taste amazing!!!
    How long do they keep.?
  14. 14
    Reply to comment #2 by Courtney
    Fara
    August 18 2018
    Which kind of cheese you used? The one in plastic bags or the one in container?
  15. 15
    Reply to comment #10 by Laura
    Anna
    August 22 2018
    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. 16
    Julie
    August 22 2018
    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. 17
    Loren
    August 24 2018
    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. 19
    Julie
    August 25 2018
    Google It
  20. 20
    years-of-LCHF
    August 27 2018
    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. 21
    Monica
    September 5 2018
    Mine turned out great. Used a parmesan wedge. Just weighed out as per instructions and then grated it
  22. 22
    Dan
    September 18 2018
    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. 23
    Svet
    September 26 2018
    I tried to make it and honestly it was a disaster. My parmesan did not melt together to create the chips.
  24. 24
    Rose
    October 2 2018
    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. 25
    Reply to comment #24 by Rose
    Jenn
    October 10 2018
    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. 26
    Kelly Bertrand
    October 25 2018
    Can you freeze the chips and for how long??
  27. 27
    Claire
    November 20 2018
    Can we replace the flaxseed by another kind of good seed
    Reply: #28
  28. 28
    Reply to comment #27 by Claire
    Kristin Parker Team Diet Doctor
    November 21 2018

    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. 29
    Clare
    February 9 2019
    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. 30
    Tara
    March 16 2019
    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. 31
    Aquablue
    March 17 2019
    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. 32
    Dawn
    April 7 2019
    Don't use parmesean cheese that is not fresh.
  33. 33
    Gayle Wells
    June 18 2019
    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. 34
    Lorraine Brennan
    September 16 2019
    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. 35
    Deena Z.
    November 19 2019
    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. 37
    Gabby Alonso
    February 10 2020
    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. 38
    valerie
    April 15 2020
    These are fantastic.
  39. 39
    Stacey
    May 19 2020
    How do these store? I'm thinking about making some for an extended camping trip. :)
    Reply: #40
  40. 40
    Reply to comment #39 by Stacey
    Kristin Parker Team Diet Doctor
    May 19 2020

    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. 41
    Prissypoodle123
    June 5 2020
    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. 42
    Sol
    June 28 2020
    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. 43
    Reply to comment #42 by Sol
    Kerry Merritt Team Diet Doctor
    June 28 2020

    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.

  44. 44
    paulaparke
    September 5 2020
    I have been using a small piece of sliced cheese on the bottom and then spray with olive oil. All the seed stay put better. Also try sprinkle with everything bagel seasoning
  45. 45
    Cheryl
    September 13 2020
    Made this today using fresh parmesan & they came out perfectly. I got 30 small chips. Delicious! Will definitely make again. Love the recipes on this site.
    Reply: #46
  46. 46
    Reply to comment #45 by Cheryl
    Kerry Merritt Team Diet Doctor
    September 13 2020

    Made this today using fresh parmesan & they came out perfectly. I got 30 small chips. Delicious! Will definitely make again. Love the recipes on this site.

    Awesome! So glad you love these!

  47. 47
    Neal
    September 23 2020
    Made these this evening, came out really well, I got about 18, and will definitely be making again.
  48. 48
    Nancy
    October 9 2020
    I used a grated parmesan from the store. Indeed, it had an anticlumping agent in it. But the crackers still held together fine. At first bite, I was not crazy about them. But as I chewed them I liked them better. I might try grinding the seeds so I know that I will digest them better. They were good in the Harvest Sausage Pumpkin Soup.
    Reply: #49
  49. 49
    Reply to comment #48 by Nancy
    Crystal Pullen Team Diet Doctor
    October 9 2020

    I used a grated parmesan from the store. Indeed, it had an anticlumping agent in it. But the crackers still held together fine. At first bite, I was not crazy about them. But as I chewed them I liked them better. I might try grinding the seeds so I know that I will digest them better. They were good in the Harvest Sausage Pumpkin Soup.

    Good idea to combine the crisps with the Harvest Sausage Pumpkin Soup https://www.dietdoctor.com/recipes/harvest-pumpkin-and-sausage-soup

  50. 50
    Tanisha
    October 13 2020
    I found that I had to add more cheese to the mix to get them to bind properly. I had a block of parmesan that I grated myself. I will use my test ones as salad toppings.
  51. 51
    wplogin-4c133093-5c8a-40d1-835f-d15d6809217e
    October 25 2020
    Turned out brilliantly, high quality grated Parmesan, delicious
    Reply: #52
  52. 52
    Reply to comment #51 by wplogin-4c133093-5c8a-40d1-835f-d15d6809217e
    Kerry Merritt Team Diet Doctor
    October 25 2020

    Turned out brilliantly, high quality grated Parmesan, delicious

    So glad you enjoyed them!

  53. 53
    ant’
    November 27 2020
    No Parmesan, so used a mix of aged cheddar and aged Gouda. Delicious! 8 minutes did the trick in my oven, and everything melted together perfectly. These will be in regular rotation, I’m sure.
    Reply: #54
  54. 54
    Reply to comment #53 by ant’
    Crystal Pullen Team Diet Doctor
    November 27 2020

    No Parmesan, so used a mix of aged cheddar and aged Gouda. Delicious! 8 minutes did the trick in my oven, and everything melted together perfectly. These will be in regular rotation, I’m sure.

    Great alternative!! I bet it was delicious!

  55. 55
    Terina
    May 31 2021
    I tried these as used fresh “shredded “ Parmesan cheese which I shredded myself in my Cusinart. Honestly they didn’t come out that great. In reading the comments I see a lot people commented on using “grated” Parmesan cheese, if that is the case perhaps the recipe be corrected. I think there is a difference between shredded and grated.
  56. 56
    rattus
    September 7 2021
    Yep - tried it, and then tried it immediately again using Pecorino Romano.

    Definitely better with the Romano, but both were great.

  57. 57
    rattus
    September 7 2021
    Addendum to above - I simply grated both cheeses with a microplane. If you buy pre-grated cheese, it's usually crap.
  58. 58
    Janine Stevenson
    October 5 2021
    These are delicious although I might use a milder parmi next time. I used 3/4 cup parmi (freshly grated) level tblsps of seeds - 1 tblsp chis, 2 tblsp flax & 2.5 pepita's. Had to cook mine for a bit longer but oven is fairly slow. Didn't seem to brown much but are nice and crunchy. Think I checked on them too often as I didn't want them to burn but for future I will check them once the cheese has stopped bubbling. Only got 10 from my batch

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