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If you crave something cheesy and salty in a hurry, Bacon Parmesan Crisps are for you. Every bite’s got crunch, smoky bacon, and bold parmesan. They’re a great snack for gatherings or when you want something tasty without piling on carbs.
The first time I brought these to my book club, everyone finished them before the first page got discussed. Folks asked me for how to make them right away.
Irresistible Ingredients
- Coarse kosher salt: makes all the flavors pop I love going for high-quality kosher salt for a bigger crunch and pure taste
- Cayenne pepper: adds a friendly zing of heat Toss in a bit or leave it out if you’re not into spicy stuff
- Onion powder: balances things out with a little sweetness Go for pure powder so the flavor shines
- Garlic powder: brings a mellow, savory punch Pick up finely ground powder for mixing
- Cooked bacon: brings smoky goodness Chop it up small so it spreads evenly I go for thick bacon to bump up the crunchy bits
- Shredded parmesan cheese: gives that classic nutty edge and goes crisp in the oven Freshly shredded parmesan melts and tastes so much better
Easy Instructions
- Let the Crisps Cool:
- Wait till they’re totally cool before touching—really, don’t skip this step if you want maximum crunch Store in a tight container and snack away
- Bake Till Crunchy:
- Pop your tray in a hot 400 degree oven Bake for about five minutes Watch them—after four minutes they brown up quick You want them golden and bubbly
- Flatten and Set Up:
- Scoop out spoonfuls of the mix Place them far apart on your lined sheet since they’ll spread Give each a gentle press with the back of your scoop or a spoon
- Line the Sheet:
- Put parchment or a silicone mat on your baking sheet to stop any sticking and make cleanup way easier
- Stir Everything Together:
- Use a medium bowl to combine your parmesan, bacon bits, garlic and onion powders, cayenne, and salt Stir well with a fork to get bacon and spices mixed through
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Stellar parmesan is a must for me—the flavor really stands out in these. And it’s always fun to see everyone grab seconds around the table.
Keep ‘Em Fresh
Let them cool first, then drop crisps into a container in one layer. If you need to stack them, add parchment between layers so nothing sticks. Safe at room temp up to five days. Skip the fridge—they’ll get soggy. Freeze them if you want and pop back in the toaster oven to bring back the crunch.
Swaps & Options
If you want to change it up, try pecorino romano instead of parmesan or use half cheddar for a softer taste. Turkey bacon’s a lighter swap. For a dairy-free version, a solid grated vegan parmesan works—just expect the crunch to turn out a little different.
How to Serve
They’re tasty on their own or tossed onto soups and salads for a little magic. Sometimes I dip them in guac or soft cheese. For party spreads, just pile the crisps next to olives and nuts for an easy low-carb platter.
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Fun Origins
People all over the world bake cheesy snacks, but this classic is huge in low carb and keto circles now. Italians have been making frico (baked cheese bites) for ages—this bacon-packed version is the American way to make it your own.
Common Recipe Questions
- → How do I keep the crisps crunchy?
Don't move the crisps until they're totally cool on the pan. They'll firm up as they sit and stay crispy longer.
- → Can I use a different cheese?
Sure! Try using hard cheeses like pecorino or asiago for a close texture, but parmesan gives the best crunch.
- → Is it possible to make them less spicy?
If you want them less hot, lower or skip the cayenne. You can play with seasonings until they're just right for you.
- → Can I prepare these in advance?
Yep, let them cool then pop in a tightly sealed container for up to three days. They'll keep their crunch if you keep out the air.
- → What pairs well with these crisps?
Try dipping them, serving with a salad, or using as a soup topper for an extra bite and flavor boost.
- → Can the bacon be omitted for a vegetarian version?
For a veggie swap, just leave out the bacon. A little smoked paprika or more seasonings bring flavor instead.