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Parmesan Herb Crisps

These Parmesan Herb Crisps are crispy baked cheese discs infused with rosemary, thyme, and a touch of chili flakes for subtle heat. A keto-friendly, gluten-free snack perfect for pairing with dips, soups, or salads.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 12 crisps
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grated Parmesan cheese use freshly grated for best texture
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • 1/4 tsp chili flakes optional, for mild heat
  • freshly ground black pepper to taste

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine Parmesan cheese, rosemary, thyme, and chili flakes. Mix well.
  3. Scoop tablespoon-sized mounds of the mixture onto the baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
  4. Bake for 6–8 minutes, or until golden and crisp. Watch closely to avoid over-browning.
  5. Let cool on the pan for a few minutes before transferring to a wire rack to crisp up fully.

Notes

Store crisps in an airtight container at room temperature for up to 3 days. For extra flavor, sprinkle with garlic powder or smoked paprika before baking.