What on earth could possibly be tastier than crispy, crunchy, pesto parmesan crisps? Nothing.
And this specific recipe for low carb chips is my personal fave because these bad boys are tossed in garlic-y pesto and sundried tomatoes, then baked into crunchy, bite-sized low carb snacks — perfect for snacking on the go, a crunchy meal topping, and appetizers.
Whether you’re new to making parmesan chips, or you’re a seasoned low carb crackers veteran, you’re gonna love this recipe. Let’s get crispin’!
Looking for more keto appetizers? Check out my parmesan crisps, jalapeno parmesan crisps, or my garlic parmesan wings.
What I Love About This Pesto Parmesan Crisps Recipe
If you’ve had parmesan crisps before, you know why I love this recipe SO! But if not…
- Parmesan crisps up into the PERFECT cracker! No need for carbs, gluten, and excess ingredients.
- Speaking of which, these chips are LOW CARB! And relatively high in protein (parmesan has more protein than most cheeses).
- These are SO easy to make — just toss them on a baking sheet and into the oven. Love it!
Recipe Notes
Making pesto parmesan crisps is one of the easiest things to do. Here’s everything you need to know:
Ingredient Notes
Cheese – The best keto cheese for crispy crisps is parmesan. You can use shredded or grated, whichever you have on hand.
Pesto – for this particular crisp recipe, I love to mix in some pesto (because parm and pesto are truly a match made in heaven!).
You can make homemade pesto, or grab a bottle from the store — just be sure to read the label to make sure the ingredients align with your eating plan. Generally speaking, pesto should be low carb, high fat.
Tools To Make
Basic kitchen tools are all that’s required to make these crisps:
- Baking sheet
- Parchment paper, or a Silpat, whatever you prefer the prevent the cheese from sticking to the pan.
If you’d prefer keto tortilla chips shaped crackers, grab a pizza cutter — to do this, simply spread your cheese in a thin and even layer on your baking sheet and cut into triangles after baking.
Storing Tips
Stash your cheese crisps in the fridge. They stay nice and crisp when stored in an airtight container — I’d suggest a resealable bag. You can also store them in the freezer for slightly less crisp snacks.
Serving Recommendations
Once you taste these pesto parmesan crisps, I’m sure you’ll have no problem adding them to your meal plan, but, if you’re looking for some inspo, here are some of my favorite ways to use them:
- Crisp and delicious topping to keto salads. Check out my Greek chicken salad for the perfect compliment to these crisps.
- Make an appetizer plate with these crisps, sliced charcuterie, and fresh fruit.
- Everything needs a little crunch, including keto soup. Crumble up these crisps and sprinkle them over the top of your favorite cold-weather recipes!
- Grab and go low carb sandwiches — simply sandwich some deli meat between two crisps and you’re good to go.
Recipe Variations
Get funky with your pesto parmesan crisps — Here are a few ways to do so:
- Swap the cheese. Cheddar, low-moisture mozzarella, pepper jack. Any sort of meltable cheese will crisp into cheese crackers after they’ve baked and cooled.
- Swap the pesto for your choice of herbs and/or spices — try a zesty version with keto taco seasoning and sliced jalapeno, or sprinkle some Italian or everything but the bagel seasoning on top instead.
- Squeeze in some keto vegetables. Minced bits of kale for a unique take on kale chips, or shredded zucchini for a sneaking way to eat your greens. To keep these guys crispy, use more cheese, fewer veggies.
- Add some nuts or seeds for additional crunch, like in these flax seed crackers.
More Salty Keto Snack Recipes
Looking for healthy yet crispy, salty, and crunchy snacks to curb your cravings?? Here are a handful of recipes you’ll love:
Pesto Parmesan Crisps
Print Recipe Pin RecipeInstructions
- Preheat oven to 400° F.
- Line baking sheet with a cut sheet of parchment paper (or Silpats).
- In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
- Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
- Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
- Once cool, you can take them off the baking sheet. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Serving size: the number of chips per serving will vary depending on how big/small you make your chips. I made 24 small chips, and enjoyed 2 chips for a serving.
- Save some carbs: by skipping the sun dried tomatoes.
- Can swap cheese, however different cheeses will crisp at different temperatures.
