Super-Crispy Parmesan Chips (Crisps) – Queen Keto

Super-Crispy Parmesan Chips (Crisps). 1.4g carbs.

Not just melted cheese. No greasy fingers. Flavoursome. And absolutely delicious.

You only need a few ingredients (no eggs), which you mix all in one bowl. Roll out your mixture until super thin and they will bake to perfection.

The one thing that keto, carnivores and ketovores miss the most is ‘crunch’, which is very difficult to achieve with alternative ‘flours’. So this resonates with you, and you like cheese, you will absolutely love this savoury snack.

How to Make Super-Crispy Parmesan Chips (Crisps)

Begin by preparing your work station.

You’ll need a medium mixing bowl, a fork, a flexible silicone spatula, weighing scales, a silicone pastry sheet, cling film (saran wrap), a rolling pin, and a pizza wheel (or knife).

In terms of cheese, the Parmigiano you choose will affect the depth of flavour (learn the difference HERE). Parmigiano Reggiano is a more distinct, pungent and saltier cheese. Parmigiano Padano is milder and less salty. Either will work just fine, so It’s a simple matter of preference. You can grate a block, or buy pre-grated as long as it’s the real Italian product – no fillers and no cheap imitations.

Weigh each dry ingredient directly into the bowl over the scales. Mix and created a centre well. Pour in the water and oil. For a deeper umami flavour, you can add a little yeast extract (the Tesco brand is my favourite – it tastes the same as Marmite but with fewer carbs).

Mix with the fork initially, then with the spatula. Once you achieve a smooth thick paste, you can roll it out.

This is the trickiest part. You want it to be super thin and semi-transparent. Use your fingers to spread a little oil over your silicone pastry sheet. Put the ‘dough’ over it, and cover it with a sheet of cling film. Press and roll from the centre outward, repositioning the cling film and rotating the silicone sheet as you work. You’re aiming for a rectangle with fairly straight edges, measuring approximately 15 x 11 inches (38cm x 28cm).

Peel cling film away low and parallel.

Slice into your preferred shapes.

Back in the oven upside-down to crisp up further in the residual heat.

Cut your shapes with a wet pizza wheel, slide the silicone sheet over an oven rack, and bake.

For the best and most long-lasting crunch, move the pastry sheet away from the oven rack, separate the baked chips and place them upside down onto the same rack – after lining it with parchment paper. Pop it back in the oven (heat off), open the door slightly, and leave them there until cool.

Make sure to store your parmesan chips in a sealed container to preserve their crispy texture.

Enjoy!

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Optional

• 5 g yeast extract *see recipe notes (Marmite U.S. option HERE)

• pre heat oven to 150 °C.

• combine dry ingredients.

  60 g Parmigiano Reggiano cheese, 40 g lupin flour, 40 g ground almonds, ¼ tsp fine Himalayan pink salt

• make a well in the centre and tip in the water.

  65 g water, 5 g yeast extract

• mix initially with a fork and then with a flexible silicone spatula; knead briefly to obtain a smooth dough.
• transfer your dough onto the silicone sheet and place cling film (saran wrap) on top.

• roll the dough outwards from the centre as far as you can stretch it, until semi-transparent; you want it to measure approximately 15″x 11″ (38cm x 28cm); to remove the cling film neatly, peal it away gently while holding it closely parallel to the dough.

• use a pizza wheel (dipped in water with excess shaken off) to slice vertically and horizontally; if you want triangle shapes, cut the squares diagonally.

• slide the silicone sheet over your oven rack and bake for 35 minutes.

• remove the rack, turn off oven, and close the door.

• let the chips cool for a couple of minutes.

• slide the silicone sheet away from the rack and replace it with parchment paper.

• separate the chips and place them upside down on the parchment paper.

• put the rack back in the oven, door ajar, to let the residual heat dry the chips a little more; leave them in situ until completely cooled.

*If using Parmigiano Reggiano plus additional umami: add yeast extract and reduce salt to 1/8 tsp.
*If using Parmigiano Padano: increase salt to 1/3 tsp.
*If using Parmigiano Padano plus additional umami: add yeast extract and reduce salt to 1/4 tsp.
Marmite is very high carb compared to other yeast extracts – Tesco’s yeast extract tastes exactly like Marmite, but it’s cheaper and contains fewer carbs.
Your chips will become crispier as they cool.
Store them in a sealed container.
Use Metric Kitchen Scales to weigh your ingredients accurately:
Food Scales UK
Food Scales U.S.

Serving: 30g | Calories: 157kcal | Carbohydrates: 1.4g | Protein: 11g | Fat: 11.2g

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