Blackstone Parmesan Cheese Crisps are a great low carb snack or the perfect salad topping.
If you are doing the Keto or low carb lifestyle, sometimes is difficult to find good snacks.
I tried store bought parmesan crisps and just wasn’t a fan, but these are super yummy!
And even if you can have alllllll the carbs… these are great on a salad, especially Caesar.
Just make sure you are using the shredded parmesan in bag, and not the jar of the grated stuff.
How to Make Blackstone Parmesan Cheese Crisps
First, preheat the griddle to medium low.
And once hot, sprinkle some parmesan cheese right on the griddle.
A cup and a half of parmesan will make 12 crisps, but I recommend cooking them in smaller batches because they cook pretty fast.
You can do any shape you like.
These will cook about 2 to 3 minutes per side, flipping them halfway through.
Kind of wiggle the hibachi spatula back and forth to get under the cheese and then they are easier to flip.
Remove Blackstone Parmesan Cheese Crisps when they are golden brown and cooked how you prefer.
They will be soft and bendy at first.
Just let them cool to crisp up on a flat surface.
I cooked some shrimp on the griddle right after the cheese crisps were done to top a salad with.
Then carried it all in at once on a tray.
Some of crisps were used to top our shrimp Caesar salads, the rest I snacked on throughout the week 🙂
If you like Blackstone Parmesan Cheese Crisps, you might also like…
Thai Basil Chicken Lettuce Wraps are also made on the griddle
Blackstone Parmesan Cheese Crisps
Blackstone Parmesan Cheese Crisps are a Keto friendly snack or they are a perfect crunchy topping for salads, an easy Blackstone griddle recipe
- 1 1/2 cups shredded parmesan cheese (not grated)
Preheat the griddle to medium low. Once hot, sprinkle some of the parmesan into the size crisp you prefer.
Cook 2 to 3 minutes, flip carefully with hibachi spatulas halfway through (kind of wiggle the spatula back and forth to get under the cheese).
Remove when golden brown how you like.
Note: I did mine in smaller batches so I could keep an eye on them. They do need to cool before becoming crispy.