Cheesy parmesan crisps with thyme and sea salt are super delicious and really easy to make. You can use them as snacks or to top your dinners with. You can also take these yummy parm crisps with you on road trips for a quick, convenient and tasty bite 👌😁
Even on a low carb or keto diet sometimes you just want some chips, and these are the perfect replacement. While most recipes just have you melting parmesan cheese in the oven, we wanted to give them a bit more substance. We added a bunch of butter and a little bit of coconut flour to keep it all together.
This recipe uses thyme and sea salt, but you can choose what ever you like as your flavour profile. We made some pizza flavoured ones, which included garlic, oregano and tomato puré. They turned out amazing as well! 😋 Or how about some with chopped up olives and rosemary? 🤔
How to store
These parmesan crisps can be kept in a container in the refrigerator. The first batch we made held up fine in the refrigerator for at least two weeks.
Nutrition facts
Because we added the butter to cheese, the macro’s for these are great and perfectly Keto. Over 80 % of the calories are from fat! We divided the recipe into 50 crackers, which results in these nutrition facts per cracker:
- Calories: 36 kcal
- Net Carbs: 0.2 g (2%)
- Fat: 3.3 g (84%)
- Protein: 1.2 g (14%)
Cheesy Parmesan Crisps
Course: SnacksDifficulty: Easy50
servings30
minutes12
minutes36
kcalCheesy parmesan crisps with thyme and sea salt are super delicious and really easy to make. You can use them as snacks or to top your dinners with. You can also take these yummy parm crisps with you on road trips for a quick, convenient and tasty bite 👌😁
Ingredients
140 g Parmesan Cheese, grated
140 g Butter, room temperature
30 g Coconut flour
1 ts Thyme
1 ts Sea salt
1 ts Pepper
Directions
- Preheat the oven to 180 C (350 F).
- Mix the butter in a stand mixer or a hand wisp until it’s nice and soft.
- Add the rest of the ingredients and mix will.
- On a piece of cling/saran wrap form a sausage to the desired thickness and length and wrap it in the plastic. We made two sausages around 20 cm each.
- Put the sausage in the refrigerator for about 30 minutes.
- After the sausage has firmed, take out and cut into slices at about 5 mm (0.2 inches) thick and place on a baking tray lined with a baking sheet.
- Place in the oven for about 12 minutes or until the crisps have turned golden.
- Once done, allow to cool and enjoy!
Notes
- Nutrition facts per crisp:
36 kcal | 1.2 g protein | 0.2 g net carbs | 3.3 g fat
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