Bacon Parmesan Crisps (2024)

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by Tornadough Alli April 9, 2018 Updated December 18, 2018 16 Comments

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Crispy, crunchy and cheesy these Bacon Parmesan Crisps are a delicious low carb snack that aren’t only addicting but quick and easy to make!

We like quick and easy snacks around this house and cheese is one of the most popular ingredients that we pretty much use in anything. Chips are another snack that is also high on our list, so why not combined the two into one and make these super addicting Bacon Parmesan Crisps?

This recipe is one that my kids adore. It’s a great choice for an after school snack, a side dish to a meal or just because you want a break from traditional potato chips. With the addition of bacon you have a rich and hearty flavor that no one can pass up.

So I’ve tried the whole low carb thing and I just couldn’t get myself to follow the diet completely, so when I know that I can have recipes like this around that are a great low carb snacking option it keeps me from reaching for those cookies or candy to fill my quick hunger burst.

WHAT INGREDIENTS DO YOU NEED?

Parmesan
Bacon
Garlic powder
Onion powder
Cayenne pepper
Salt

Bacon did you say? Well yes, I mean everything is better with bacon right? I mean we could live off of bacon if it were possible, or at least include it in a majority of our dishes. But the addition of the bacon in these Bacon Parmesan Crisps recipe is seriously the best.

There are so many different ways that you can make these crisps that you can really cater to your flavor liking. I’ve seen them made with just parmesan alone, some add basil or thyme or any herb combination.

HOW DO YOU MAKE PARMESAN CRISPS?

Preheat oven to 400.
In bowl mix together all your ingredients.
Line a baking sheet with parchment paper or a silpat mat.
Scoop tablespoonfuls of your cheese mixture onto prepared baking sheet into mounds and gently spread out to flatten.
Bake in oven for 4-5 minutes until melted and brown on top.
Let cool completely on baking sheet.

Also I’ve seen where they add some slices of jalapeño and also add some cheddar cheese to give it the jalapeño popper effect. We really love this version that includes bacon, parmesan, cayenne, garlic powder, onion powder and coarse salt.

If you love a salty snack than this recipe is for you. There is no lacking of flavor and if you want to cut back the salt just leave out the addition of the salt in the recipe. We love the salt flavor so we always keep it in there but it is 100% optional for your flavor liking.

These parmesan cheese crips are perfect for kids, adults and everyone in-between because its super fast, filling and just a great snacking option.

If you like this recipe you might also like:

Charleston Cheese Dip
English Muffin Pizzas
Taco Wonton Cups

Bacon Parmesan Crisps

Crispy, crunchy and cheesy these Bacon Parmesan Crisps are a delicious low carb snack that aren't only addicting but quick and easy to make!

5 from 4 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 12

Calories: 24kcal

Ingredients

▢ 1 5 oz container shredded parmesan
▢ 3 strips bacon cooked and crumbled
▢ 1/2 tsp garlic powder
▢ 1/2 tsp onion powder
▢ 1/4 tsp cayenne pepper
▢ 1/2 tsp coarse kosher salt

Instructions

Preheat oven to 400.
In bowl mix together all your ingredients.
Line a baking sheet with parchment paper or silpat mat.
Scoop Tablespoonfuls of your cheese mixture and place in mounds on mat and spread out gently to flatten.
Bake for 4-5 minutes until melted and browned on top.
Let cool completely on pan.

Nutrition

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer

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Reader Interactions

Comments

Cheryl
January 11, 2024 at 11:47 am

The only change I made was I used fresh grated parm. This is very tasty, but it you hare bringing to a gathering you will need to at least double. Easy-peasey! Very tasty!
Reply
GiniD
June 27, 2023 at 4:23 pm

I made these with a thin slice of Jalapeno (seeds removed) and left out the cayenne pepper. They were really good!
See Also
Jalapeño Cheese Crisps
Reply
Sandra SCHOONOVER
May 28, 2020 at 7:16 pm
This snack has all my favorites.thank you thank you. I will make it real soon!!
Reply
Marcy
May 15, 2020 at 11:22 pm

I had two of my girlfriends over tonight and these were gone in a fast second. I’ll be making them often!
Reply
Denise
September 28, 2019 at 2:56 pm

These are wonderful. Did not need any salt, there’s enough in the cheese. Will definitely make these again!
Reply
Heather
December 30, 2018 at 9:43 am
Yummy. What brand kosher salt do you use? I find that different brands kosher salt have different saltiness. Thanks.
Reply
- Tornadough Alli
  January 6, 2019 at 9:08 am
  We use Morton for our salt in this recipe.
  Reply
Jill Franks
August 20, 2018 at 9:34 am
Is there any dip needed, or that would be good with these?
Reply
- Tornadough Alli
  August 21, 2018 at 9:12 am
  No dip needed these have a lot of flavor by themselves but if you want a good dip maybe an onion dip would be good!
  Reply
Anita
June 9, 2018 at 5:46 am
Try this with cheddar, bacon, and chopped jalapeno peppers…
Reply
- Tornadough Alli
  June 10, 2018 at 8:55 am
  That sounds like a good combo! Going to have to try that for sure!
  Reply
Elizabeth
May 29, 2018 at 10:44 am
How do you store these after cooking, and how long are they usually good for? I am currently deployed in Kuwait but was thinking of asking my husband to make these to send to me 😁 they look amazing.
Reply
- Tornadough Alli
  June 10, 2018 at 9:00 am
  These probably reach their peak freshness after 3 days. I would store in an airtight container layers with wax paper.
  Reply
Supriya Kutty
May 9, 2018 at 5:39 am
Wow, This recipe is so tempting and mouthwatering as well. My daughter will love it for snacks. I would love to share it with my friend. Keep sharing such interesting and tasty recipes.
Reply
Jackie Price
May 5, 2018 at 10:01 pm
I can’t eat Cayenne pepper so I kept it out but It still tasted kinda like a cookie texture. They were good. Trying to think what else I could add for something different.
Reply
Elora Trumper
April 30, 2018 at 12:24 pm
Good, but next time, I will use half the amount of cayenne pepper. 😊
Reply