Parmesan Cheese Crisps are a great way to satisfy that crispy chip craving fast. These microwave cheese chips are ready in 1 minute and come out perfectly crisp and delicious! They are perfect for dipping in your favorite dip or on their own as a snack.
The easiest and fastest way to make Parmesan Cheese Crisps
My mother-in-law bought me a mini silicone muffin pan a few years ago. I used it a couple of times to make these Lemon Cheesecake Muffins and Raspberry Muffins in mini size. However, it got stored away and I forgot about it.
I admit I never baked cheese chips in the oven. I hate to say it, but I was too lazy to attempt it and to me, it seemed like more work than I wanted to do when I wanted a snack. However, I have made cheese chips in a skillet and that worked perfectly fine.
However, I remembered my silicone muffin pan and thought the cheese chips would be exactly like the Whisps you can buy in the grocery store. So, I decided to give it a shot and microwave them.
The great thing about this recipe is the fact that you do NOT have to shred cheese to make it! You can slice a small piece off the brick of cheese and go from there!
Cheese Crisps are a perfect snack for the Low Carb Keto Diet
I discovered that you can microwave just about any cheese and have it turn out crispy. The thickness of the cheese you put in the muffin cup will dictate just how long you need to microwave.
Some of my favorite cheeses to make cheese chips are Swiss, Monterey Jack, Pepper Jack, Gouda, and Parmesan Cheese. Parmesan and Swiss cheese are my number one choice but I will microwave just about any type of cheese I may have in my fridge.
What you need to make Microwave Keto Cheese Chips
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Silicone Mini Muffin Pan: I highly recommend one with handles. I recently bought this one. Silicone is not steady and firm like a regular muffin pan, and it is easier to pick it up when it has the handles.
Parmesan Cheese: Choose a brick of parmesan. Don’t use the grated type you find on the shelf in the grocery store. You could use the grated cheese you find in the refrigerated section, but it would be much more cost-effective to just buy the brick.
Salt (optional): Depending on your tastes and physical needs, you might want to sprinkle a little salt. When you’re on keto, oftentimes you might be lacking in sodium due to the fact you are not eating processed foods. I am a salt lover.
How I make this quick and easy recipe
I start with a brick of Parmesan Cheese. I cut the cheese into 1-ounce pieces and yes, I do weigh the cheese. Each 1-ounce piece should give you 12 cheese slices that will fit in the mini silicone muffin pan.
Next, arrange the cheese in the muffin cups and microwave on high for 1 minute. Check the cheese and if it looks like it isn’t dried out and crispy, return it to the microwave for 30 seconds.
Some of the chips may be crispy at 1 minute. If they are, you can remove those and microwave the ones that need more time. If you like your cheese to have a golden brown look, just follow the process of microwaving in 30-second intervals.
Cool them completely to enjoy them at their ultimate crispness. If storing these, you should store in an airtight container.
Tips for the perfect Parmesan Cheese Crisps
This is a microwave recipe. Therefore, do not use anything other than a microwave-safe pan in this recipe. Silicone is the only way I have tested these chips and the only pan I recommend.
The BEST cheese to use is brick cheese. Experiment with your favorites. I have used hard cheeses and semi-soft cheese. While shredded cheese is fine, I recommend using slices for this cooking method.
Ways to enjoy these cheese chips
- Enjoy them on their own! They are tasty and satisfying. I like to savor each one and take my time eating them. It could be easy to overdo cheese this way, so I try to take it slow!
- Use them as a vessel to scoop up dips. My favorite ones to use them with is this Spinach Artichoke Dip, Cheesy Jalapeno Cheeseburger Dip, and Philly Cheesesteak Dip.
- Use them in a tossed salad. Break the cheese crisps up into smaller pieces or use them whole.
- Break out the Homemade Salsa and Guacamole.
- Serve them with these Roasted Tomato Soup Shooters.
- Arrange them on a cheese board in place of crackers.
Spice up this recipe with these additions
There is no limit when making this recipe. You can do some pretty tasty things to change it up just a little bit!
Sprinkle the cheese with a small pinch of this homemade taco seasoning before microwaving. This will give your chips that nacho cheese flavor.
Top the cheese with a few pieces of toasted chopped pecans then microwave. This takes those chips to a whole new level!
Mix together 1/4 teaspoon each of onion and garlic powder and then sprinkle over top of the cheese for an onion-garlic parmesan cheese crisp.
If you like a thicker cheese chip, go ahead and cut the slices a little thicker. However, you won’t get as many chips from the 1 ounce of cheese.
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Crispy cheese chips made in the microwave for a fast and delicious snack!
- 1-ounce parmesan cheese slices
- Evenly slice the cheese into 12 slices. Place each piece of cheese in 1 cup of a mini silicone muffin pan.
- Microwave on high for 1 minute. Remove any cheese chips that are crispy. Return to the microwave in 30 second intervals to crisp any chips that did not get crispy enough.
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gCholesterol: 19mgSodium: 390mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g