Seeded parmesan crisps

The ideal low-carb snack.

  • 30 mins cooking
  • Makes 24
  • Print
Serve crisps with roasted carrot hummus, or the spicy guacamole.


  • 2 cups (160g) finely grated parmesan
  • 1 tablespoon white chia seeds
  • 1 tablespoon linseeds (flaxseeds)
  • 1 tablespoon sesame seeds
  • freshly ground black pepper


  • 1
    Preheat oven to 180°C. Line two large oven trays with baking paper.
  • 2
    Place 24 level tablespoons of parmesan in mounds on trays. Flatten mounds to about 7.5cm across, leaving 2.5cm between the rounds. Combine seeds in a small bowl; sprinkle ½ tsp of the seed mixture on each round. Season lightly with freshly ground black pepper.
  • 3
    Bake crisps for 12 minutes or until melted and lightly golden. Cool on trays. Transfer to an airtight container.


Store crisps in an airtight container for up to 1 week.

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