Sometimes the best recipes are the simplest ones. Parmesan cheese crisps require exactly two ingredients — parmesan cheese and an oven — and they deliver a satisfying crunch that can replace crackers, chips, and croutons in your low-carb life. The concept is almost comically straightforward: place small mounds of shredded parmesan on a baking sheet and bake until they melt, bubble, and turn golden. What comes out is a crispy, savory wafer with virtually zero carbs and a deeply satisfying umami flavor. They are a perfect example of how smart snacking for stable blood sugar does not have to mean boring snacking.
Frico, as it is called in the Friuli-Venezia Giulia region of northeastern Italy, has been around for centuries. Italian cooks originally made these cheese crisps as a way to use up the rinds and scraps of aged cheeses like Montasio and Parmigiano-Reggiano. The high fat and protein content of aged parmesan means it crisps up beautifully in the oven without any added oil or binding agents. You can eat them plain, season them with Italian herbs, black pepper, or smoked paprika, or even use them as edible scoops for guacamole or spinach dip.
A single serving of five crisps clocks in at about 110 calories with less than 1 gram of carbs, making them one of the most keto-friendly snacks you can make. They also keep well in an airtight container at room temperature for up to five days, so they are ideal for stashing in your desk drawer or gym bag. If you are trying to figure out whether full keto or a more moderate low-carb approach is right for you, our breakdown of keto vs. low-carb can help you decide.
Serving size: 5 crisps (about 4-5 per batch depending on size)
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Place tablespoon-sized mounds of shredded parmesan on the baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of the spoon.
If using any seasoning variations, sprinkle lightly over the cheese mounds before baking.
Bake for 5 to 7 minutes, watching closely. The crisps are done when the edges are golden brown and the cheese has stopped bubbling.
Remove from the oven and let cool completely on the baking sheet — they will continue to firm up as they cool. Once cool, peel off gently.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
AI-powered food recognition and carb counting — built for low-carb and diabetic lifestyles.
App Store
Google Play