Why keto chips?? Well, like you… one thing that I will admit to missing like crazy after we started our Keto diet was chips! Walking through Costco one day, I saw the Parmesan Whisps and grabbed a bag. We really liked them and I started thinking “How hard could it be to MAKE these?”.
Turns out, it was very simple! All you do is bake the Parmesan! I've done this with pre-shredded Parmesan like I show in the video and also with fresh shredded Parmesan. I prefer the taste of the fresh shredded. Both work great.
Baking The Keto Chips
As oven temps vary, don't be afraid to experiment. I baked these at temperatures from 300 degrees to 375 degrees. Each batch turned out identical. As you would expect, higher temperatures had a lower baking time.
You can tell when the crisps are done baking when the cheese stops bubbling and they are browned.
I make these in “batch mode” and will bake up 5-6 cookie sheets at a time. They store very well in a tightly sealed container on the counter for up to a week.
What to Eat with Keto Chips
These pair wonderfully with some Guacamole. Or you can whip up some easy chip dip with sour cream and a packet of mix. Just be careful to read the mix label to avoid hidden sugars.
Ingredients for Keto Parmesan Chips
Here's a few things to peek at….
- Nordic Ware Baking Sheet
- Parchment Paper (a must for getting the chips off the pan)
- Pretty Green Ramekin (almost like mine)
Tutorial Video: Keto Parmesan Chips
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Keto Parmesan Chips
- 1 Package Shredded Parmesan