If you are looking for a recipe for parmesan crisps, well have just stumbled upon the best on the web because what separates these from the rest is smoke flavor! And I’m telling you, even if you don’t have a smoker, you can make this easy recipe for smoked parmesan crisps by using cedar planks that are usually available at any grocery store.
This recipe for parmesan crisps with the addition of smoke flavor is super easy to make in a pellet smoker because it functions just like an oven with the addition of smoke flavor, but this could be made on any kind of charcoal grill set for indirect heat with the addition of wood chips. If using a gas grill, you can make these as well and easily add a smoker box to infuse the parmesan chips with smoke flavor.
You can obviously make these in the oven without the addition of smoke, but if you do want to amp up the flavor with a kiss of smoke you can bake these on a cedar plank in your oven – so even those without a grill or smoker can make these smoked parmesan crisps! Yay!
The beauty of this recipe for parmesan crisps is that is it really only 2 ingredients: parmesan cheese and the addition of just a pinch of flour. You can get creative and add your favorite spices, but they’re good on their own with nothing else but the parm and a kiss of smoke! I love to drizzle them with honey for the perfect sweet, salty, crunchy bite! SO GOOD!
For these, I added fresh-cracked pepper and some fresh thyme, but make them your own. I literally have to kick my husband and kid out of the kitchen when I’m making these because they always steal them before I can take pictures!
Try these smoked parmesan crisps and trust me you will thank me! They’re so easy you’ll ask yourself why you hadn’t made them before! These are such a great low-carb swap for chips and waaaay healthier, too. If you’re eating low carb or on the keto diet or just trying to balance your macros, these are a great way to get your protein in! Make these chips for your next tailgate party so you can still enjoy all those dips without the chips! Plus, chips are loaded in seed oils so this is a great way to get your snacking fix without all the yuck ingredients! Pair these with our smoked fish dip for an epic spread at your next tailgate!
Don’t forget to tag me when you make these on IG or FB, or leave me a comment below and let me know how much you love them!Print
Smoked Parmesan Crisps
Smoked Parmesan Crisps are a game changer, and the perfect chip alternative to have for a protein packed snack! Parmesan crisps are easy to make in the oven but making them in the smoker makes them even better with the addition of smoke flavor! Drizzle them with honey for a drool-worthy, guilt-free snack!
- 1 cup parmesan
- 1 tbsp. flour – I use organic Einkhorn flour, but use what you have on hand
- Freshly cracked pepper (optional)
- Fresh thyme, about 1 tsp. (optional)
- Heat your smoker to 400 degrees. If you want to know how to turn your grill into a smoker, refer to my “GRILL SCHOOL” series where I show you how to create direct and indirect zones on your grill.
- Grate a cup of parmesan cheese. Next, combine the parmesan, cracked pepper and thyme in a bowl.
- Layer a sheet pan with parchment paper, or you can use frog mats or a cupcake pan, but make sure you give them a good coating of nonstick spray so the parmesan crisps don’t stick.
- If you are using an oven with cedar planks, first soak them for 30 minutes before making crisps. Next spray oil on your cedar plank and then lightly dust with flour. We want to ensure that the crisps do not stick to the wood but still get smoke flavor.
- Place about 1 tbsp. of the cheese/flour mixture on your parchment or cupcake pan and place them 2 inches apart. This will make about a dozen or so crisps.
- Bake for 10 minutes OR until they have turned golden. Once they have spread out and are bubbling, they are just about ready. Keep in mind that they will quickly go from perfect (light golden yellow) to burned (dark yellow/brown) in the matter of about 2 minutes, so be sure to watch your smoker.
- Remove the crisps from the pan and store on a paper towel in an airtight container. Trust me when I tell you that these will not last more than 24 hours — they are so good! You could easily eat the entire batch in one sitting!
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