I’m sharing my Parmesan Crisps recipe that uses just three ingredients and one sheet pan to create a surprisingly simple low carb snack.
I love making simple things that surprise people, and these Bacon Parmesan Crisps do just that. Crispy, crunchy and impossibly cheesy they verge on addictive; I keep telling myself one wont ruin my diet and then there goes the bag.
Made from finely grated Parmesan cheese and bacon cooked until very crispy and finely crumbled they have a salty, nutty snap that makes them feel like fancy Parmesan Chips even though they’re nothing like a chip you already know. If you’re into a craveable Low Carb Snack that looks impressive but takes almost no brain power, this is it.
Ingredients
- Parmesan: intensely savory, rich in protein, adds salty umami and crisp texture when baked.
- Bacon: smoky, fatty and salty, boosts flavor and yields crunchy crumbles; high in sodium.
- Garlic powder: concentrated garlicky punch, minimal carbs, helps round out savory notes.
- Black pepper: bright, slightly bitter spice, low calories, adds warmth and a mild bite.
- Red pepper flakes: optional kick, tiny nutrient impact, wakes up the whole bite.
- Parsley: bright herb, fresh green color, small vitamin boost and cleaner finish.
- Oil or spray: prevents sticking, may add extra fat or calories depending on choice.
Ingredient Quantities
- 1 cup finely grated Parmesan cheese (preferably freshly grated, not pre-shredded)
- 6 slices bacon, cooked until very crispy and finely crumbled
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch of red pepper flakes, optional for a little heat
- 1 tablespoon chopped fresh parsley, optional for garnish
- Nonstick cooking spray or 1 teaspoon neutral oil for the baking sheet, optional
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, or lightly oil it with the 1 teaspoon neutral oil or a quick spray of nonstick cooking spray.
2. Cook the 6 bacon slices until very crispy, drain on paper towels and finely crumble. Tip: oven-baking the bacon on a rack makes it extra crispy and less greasy.
3. Finely grate 1 cup Parmesan cheese if you haven’t already, freshly grated melts and crisps way better than pre-shredded.
4. In a small bowl mix the grated Parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper and the pinch of red pepper flakes if you want heat.
5. Drop about 1 tablespoon mounds of the cheese mixture onto the prepared sheet, spacing them 2 inches apart. Flatten each mound gently with the back of a spoon into roughly 2 to 3 inch circles.
6. Sprinkle the crumbled bacon evenly over each cheese circle and press the bacon bits lightly into the cheese so they stick when melted.
7. Bake on the middle rack for 5 to 7 minutes, or until the edges are golden and the cheese is bubbling. Watch closely because they can go from perfect to burnt fast.
8. Let the crisps cool on the baking sheet for 2 minutes so they set, then transfer to a cooling rack to crisp fully, another 3 to 5 minutes. If one sticks, slide a thin spatula under it after it’s cooled a bit.
9. Garnish with 1 tablespoon chopped fresh parsley if you like, serve right away. Store leftovers in an airtight container with a paper towel for up to 2 days, they lose crunch after that.
Equipment Needed
1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat, or a little neutral oil / nonstick spray
4. Wire rack (great for extra crispy bacon, optional but recommended)
5. Small mixing bowl
6. Fine grater or microplane (for freshly grated Parmesan)
7. Measuring spoons (you’ll need 1/4 teaspoon)
8. Tablespoon plus a regular spoon or the back of a spoon (for mounding and flattening)
9. Thin metal spatula or offset spatula (to slide under crisps)
10. Cooling rack, paper towels and a knife with a cutting board (for draining bacon and chopping parsley)
FAQ
Bacon Parmesan Crisps Recipe Substitutions and Variations
- Parmesan cheese: swap with Pecorino Romano for a sharper saltier punch or Grana Padano for a milder nuttier finish. Finely grate either one for best crisping.
- Bacon: use pancetta or crisped prosciutto for the same porky savory vibe, or turkey bacon if you want less fat. Make sure it is very crispy before you crumble it.
- Garlic powder: replace with one small garlic clove minced for brighter fresh garlic flavor, or use 1/4 teaspoon garlic granules if you need a dried option.
- Fresh parsley garnish: try chopped chives, basil or cilantro instead. If all you have is dried parsley use a small pinch, but it wont taste as fresh.
Pro Tips
1) Grate your own cheese, seriously. Block Parmesan grated on a microplane or fine side of a box grater melts much better than the bagged stuff because it has no anti clumping powder, so it crisps up nicer and tastes fresher.
2) Make the bacon extra dry and tiny. Oven bake it on a rack if you can then pat it with paper towels and chop it smaller than you think, that way the bits sink into the melting cheese and actually stick instead of falling off.
3) Keep the rounds same size and watch the oven the last minute. Use a tablespoon scoop or a little cookie cutter lined with parchment to get uniform disks, and rotate the pan halfway. They go from perfect to burnt really fast so dont walk away.
4) Storage and reheat hacks: cool completely then store flat between sheets of parchment with a paper towel on top of them, they’ll last a day or two. To re-crisp, a hot toaster oven for a few minutes works way better than the microwave, or pop them briefly in a skillet.
Bacon Parmesan Crisps Recipe
I’m sharing my Parmesan Crisps recipe that uses just three ingredients and one sheet pan to create a surprisingly simple low carb snack.
12
servings
60.8
kcal
Equipment: 1. Oven (preheat to 400°F)
2. Rimmed baking sheet
3. Parchment paper or silicone baking mat, or a little neutral oil / nonstick spray
4. Wire rack (great for extra crispy bacon, optional but recommended)
5. Small mixing bowl
6. Fine grater or microplane (for freshly grated Parmesan)
7. Measuring spoons (you’ll need 1/4 teaspoon)
8. Tablespoon plus a regular spoon or the back of a spoon (for mounding and flattening)
9. Thin metal spatula or offset spatula (to slide under crisps)
10. Cooling rack, paper towels and a knife with a cutting board (for draining bacon and chopping parsley)
Ingredients
1 cup finely grated Parmesan cheese (preferably freshly grated, not pre-shredded)
6 slices bacon, cooked until very crispy and finely crumbled
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper, or to taste
Pinch of red pepper flakes, optional for a little heat
1 tablespoon chopped fresh parsley, optional for garnish
Nonstick cooking spray or 1 teaspoon neutral oil for the baking sheet, optional
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, or lightly oil it with the 1 teaspoon neutral oil or a quick spray of nonstick cooking spray.
- Cook the 6 bacon slices until very crispy, drain on paper towels and finely crumble. Tip: oven-baking the bacon on a rack makes it extra crispy and less greasy.
- Finely grate 1 cup Parmesan cheese if you haven't already, freshly grated melts and crisps way better than pre-shredded.
- In a small bowl mix the grated Parmesan, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper and the pinch of red pepper flakes if you want heat.
- Drop about 1 tablespoon mounds of the cheese mixture onto the prepared sheet, spacing them 2 inches apart. Flatten each mound gently with the back of a spoon into roughly 2 to 3 inch circles.
- Sprinkle the crumbled bacon evenly over each cheese circle and press the bacon bits lightly into the cheese so they stick when melted.
- Bake on the middle rack for 5 to 7 minutes, or until the edges are golden and the cheese is bubbling. Watch closely because they can go from perfect to burnt fast.
- Let the crisps cool on the baking sheet for 2 minutes so they set, then transfer to a cooling rack to crisp fully, another 3 to 5 minutes. If one sticks, slide a thin spatula under it after it's cooled a bit.
- Garnish with 1 tablespoon chopped fresh parsley if you like, serve right away. Store leftovers in an airtight container with a paper towel for up to 2 days, they lose crunch after that.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 16.2g
- Total number of serves: 12
- Calories: 60.8kcal
- Fat: 4.46g
- Saturated Fat: 2.1g
- Trans Fat: 0.02g
- Polyunsaturated: 0.67g
- Monounsaturated: 1.25g
- Cholesterol: 11.8mg
- Sodium: 246mg
- Potassium: 27.5mg
- Carbohydrates: 0.25g
- Fiber: 0g
- Sugar: 0.1g
- Protein: 4.67g
- Vitamin A: 30IU
- Vitamin C: 0.1mg
- Calcium: 99.5mg
- Iron: 0.09mg
