Nana always had a batch of these waiting for us after school. Just 2 ingredients for a perfectly crunchy, salty bite that easily beats potato chips.

These low carb 2-ingredient parmesan crisps are my grown-up version of the snack my Nana used to have waiting on the counter when we got home from school. She’d pull a tray of these lacy, golden cheese wafers out of the oven and we’d devour them faster than any bag of potato chips. They’re salty, super crunchy, and come together with almost no effort—perfect for busy weekdays when you want something homemade but don’t have time for a big production. If you keep a bag of shredded parmesan in the fridge, you’re basically always five to ten minutes away from a warm, cheesy snack.

Serve these parmesan crisps just as they are for an after-school or after-work snack, or pair them with a simple dip like marinara, ranch, or guacamole for a more substantial nibble. They’re great alongside a big salad in place of croutons, or next to a bowl of soup or chili when you want something crunchy without the carbs. For entertaining, arrange them on a board with olives, sliced veggies, and cured meats—people always think they’re fancier than they are.

Servings: 4

1 cup finely shredded parmesan cheese (about 3–4 oz)

Preheat your oven to 400°F (200°C). Line a baking sheet with foil, shiny side up, and lightly mist it with nonstick spray if your foil tends to stick. This helps the crisps release easily once they’re baked.

In a small bowl, toss the shredded parmesan with the garlic powder until the seasoning is evenly distributed. This keeps all the flavor from clumping in just a few crisps.

Spoon about 1 tablespoon of the cheese mixture onto the prepared baking sheet, then gently spread it into a thin, even circle about 2 inches wide. Leave at least 1 inch of space between each circle since the cheese will bubble and spread as it bakes.

Continue forming circles with the remaining cheese. For the most even, lacy texture, avoid piling the cheese too thickly in the center—aim for an even layer so they crisp up all the way through.

Bake on the center rack for 5–8 minutes, keeping a close eye on them after the 5-minute mark. They’re done when the cheese is melted, bubbly, and the edges are a deep golden brown with a few slightly charred spots. This color is what gives you that extra crunchy, chip-like bite.

Remove the baking sheet from the oven and let the crisps cool on the foil for 5–10 minutes. They will firm up and become fully crisp as they cool, so resist the urge to move them right away.

Once cooled and set, gently peel the parmesan crisps off the foil. Enjoy immediately, or store in an airtight container at room temperature for up to 3 days. If they soften a bit, you can re-crisp them in a 350°F (175°C) oven for 2–3 minutes.