Long title — only 3 ingredients! Exceptionally quick and easy to make, these mouth-wateringly seasoned not-your-ordinary cheese chips are ready in a few minutes! Take your munching experience to the next level with these crispy, scrumptious, and nutritious zero-carb 3-Ingredient Oregano and Onion Flavored Parmesan Chips! What are you waiting for?
How to make these 3-Ingredient Oregano and Onion Flavored Parmesan Chips
You might be aware of the concept of cheese chips as they are very common snacks on a keto diet. At their simplest, the chips are just crispy-baked cheese slices. I’ve also published a recipe for those in my Finnish keto books.
However, it doesn’t take much more effort to jazz up the bland, ordinary cheese chips to reach an exceptionally delicious and palatable result. For these marvelous munchies, you’ll need grated Parmesan and a few carefully chosen seasonings to maximize umami and flavor.
These chips are extremely easy to make, too: you’ll just mix all ingredients, place into small mounds on a parchment paper-lined baking sheet and bake for 3—5 minutes. Yes, only 3—5 minutes! Then, you are ready to dig in! Unbelievably easy and tasty!
So, let’s take a look at how to prepare these criminally easy keto chips:
Take 2 cups (470 ml = 4 oz = 115 g) of freshly grated Parmesan.
Add 1 teaspoon of dried oregano…
…and 1 teaspoon of onion powder. Onion powder is a wonderful natural flavor enhancer; you see it often in my recipes.
Mix until well combined.
Take a parchment paper-lined baking sheet. Place 1 teaspoon of the Parmesan mixture on the baking sheet. For perfectly round shapes, you can use a round cookie cutter.
Then, just remove the mold, and voilà, you’ve got a perfect, round shape!
Add more mounds to the baking sheet. Leave a little bit of space between each mound as the chips spread a bit in the oven. I make 16 mounds on a regular-sized baking sheet, although I bet you can fit 20 mounds without problems.
Bake at 350 °F (175 °C) for 3—5 minutes, until sizzling and golden brown. Yes, golden brown, not brown!
Remove from the oven.
Place the chips on a plate covered with a kitchen towel and continue with the rest of the Parmesan mixture. I got 40 chips from 2 cups (470 ml) of Parmesan.
Serve with a sour cream-based or another keto-friendly dip or as is.
You’d better serve the chips immediately as they don’t stand stored for more than a day. No worries, these chips are so delicious that they will be gone in seconds. Yum!
How I came up with this easy zero-carb chips recipe
The week was coming to an end, and I was planning my blog post and which recipe to post. I went through my idea list several times, and nothing felt quick and easy enough. I actually had planned to post a meaty main course recipe, but honestly, I didn’t have time to experiment with it or think of it thoroughly. I needed something simpler!
Desserts are always simple, but as I posted a dessert recipe last week, I wanted to post something savory now. I have many ideas for savory keto dishes, but none felt appealing.
Moreover, I have been following a carnivore diet for a few months, so any veggie dish didn’t feel inviting.
Then, I realized cheese chips would be something really easy and quick to make — and very delicious as well. And not ordinary cheese chips, but seasoned cheese chips! I was pondering if grated cheese would work to make cheese chips, as seasonings would be easy to just mix in.
I thought Parmesan is the ultimate and tastiest ingredient for cheese chips. So, if I added some seasonings to grated Parmesan and placed mounds on a baking sheet and baked, that should create tasty cheese chips, I concluded.
Without too much thinking, I chose my favorite herb, oregano, and my favorite natural flavor enhancer, onion powder, to season the chips. With these fabulous ingredients, the result should be full of umami and really tasty, I contemplated.
I spent about two minutes thinking of the measures. 2 cups (470 ml) of grated Parmesan sounded the ideal amount of cheese, seasoned with 1 teaspoon of oregano and onion powder each.
I was so convinced that my idea of crispy and scrumptious Parmesan chips would turn out well, so I started shooting photos while conducting my first experiment.
Well, I still got an idea to place the grated Parmesan mixture in a round-shaped cookie cutter to get perfectly round chips. I wasn’t sure if that would work, but it was worth trying anyway!
Everything seemed to go well, and excitedly, I was watching my first batch of chips bake in the oven.
I was extremely surprised that it took just about 4 minutes for the chips to be ready! When removing the chips from the oven, they looked perfect: round, with a lacy, ultra-thin shape and a seriously mouth-watering smell.
I placed the chips on a kitchen towel-covered plate and made chips from the rest of the Parmesan mixture. My whole kitchen smelled divine!
Finally, I tasted one Parmesan chip. The taste was even better than in my wildest dreams. So tasty, full of umami, and with a crispy consistency. What a pure pleasure to bite!
It didn’t take long before the batch was gone. These incredibly delicious chips are to die for!
Here’s the recipe for you to enjoy:
3-Ingredient Oregano and Onion Flavored Parmesan Chips
Long title — only 3 ingredients! Exceptionally quick and easy to make, these mouth-wateringly seasoned not-your-ordinary cheese chips are ready in a few minutes! Take your munching experience to the next level with these crispy, scrumptious, and nutritious zero-carb 3-Ingredient Oregano and Onion Flavored Parmesan Chips! What are you waiting for?
Ingredients
- 2 cups = 480 ml (4 oz = 115 g) freshly grated Parmesan
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 350 °F (175 °C).
- Combine all ingredients in a bowl and mix well with a spoon.
- Take 1 teaspoon of the mixture and place on a parchment paper-lined baking sheet as a mound. You can use a round cookie cutter to get perfect round shapes.
- Continue with the mixture until you have about 16—20 mounds on the baking sheet. Leave some space between the mounds.
- Bake in the preheated oven for about 3—5 minutes, or until sizzling and golden brown. Don't let get too brown!
- Remove from the oven and let cool down for a few minutes.
- Place the chips on a plate covered with a kitchen towel.
- Repeat with the rest of the Parmesan mixture.
- Serve with a sour cream dip or as is.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Starwest Botanicals Organic Oregano Leaf Cut, 1-pound Bag -
Simply Organic White Onion Powder, Certified Organic | 3 oz | Allium cepa -
Frontier Co-op Onion, White Powder, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag | Allium cepa
| Nutrition information | In total | Per serving if 4 servings in total |
| Protein | 36.8 g | 9.2 g |
| Fat | 34.5 g | 8.6 g |
| Net carbs | 1.2 g | 0.3 g |
| kcal | 462 kcal | 116 kcal |
Tips for Variations
For fully carnivore chips, you can omit the seasonings. Parmesan is such a tasty ingredient that it makes flavorful chips alone. Well, if you prefer even saltier chips, you can add some unrefined sea salt very light-handedly to the Parmesan mixture.
On the other hand, if you want to season these chips more, here are my favorite seasonings that go well with these chips:
- paprika
- smoked paprika
- Cajun seasoning
- barbecue seasoning
- black pepper
- rosemary
- garlic powder
- cayenne
Feel free to use other cheese varieties as well. Any sharp and hard cheese goes, although real Parmesan is the best.
For even quicker preparation, use commercial ready-grated Parmesan or other grated hard cheese you’ll find from the store. It won’t be that tasty, but it will do if you are in a hurry.
Be sure to check my other chip recipes as well!
General prattling
This week was full of various tasks. I’m fully recovered from my kidney stone incident and have been working normally — and doing pilates and/or yoga every day.
I finalized the Finnish online well-being course I have been creating for the past eight weeks. Hooray! The participants have loved the content. Soon, I will also start creating a carnivore course for the Finnish audience. It’s my personal endeavor, unlike the well-being course, which was related to Ketokamu, my other Finnish company, that I run with a few other people.
Naturally, I was cooking and baking. I made soup from a huge 5.5 lbs (2.5 kg) burbot. It’s the season for burbot, and this beauty had a gigantic amount of roe. It’s a pity I didn’t take a photo of it, as it looked astonishing in the store. I just had to buy it — as I love burbot roe.
I also made a hollow, heart-shaped dark chocolate creation for my son. I filled the hollow heart with dark chocolate confections.
A small wooden hammer came with the silicone mold, which I used for making the heart. You have to break the chocolate heart with the hammer to get into those delicious dark chocolate confections. My son totally loved the idea — and the chocolate.
Really simple, looks delicious, thank you for the recipe.
PS. “You’d better serve the chips immediately as they don’t stand stored for more than a day. No worries, these chips are so delicious that they will be gone in seconds.”
I could not agree more with you. A day? I really doubt if they can survive for a few minutes 🙂
Thank you, Kostas! You’re absolutely right that these chips will disappear in the record time — I hope you can test yourself how long they last 😉