Parmesan Crisps Recipe

Parmesan crisps

Here is a simple recipe for one of the best and easiest SCD snacks around; parmesan crisps. I have adapted this recipe, and it can also be found in Cooking For The Specific Carbohydrate Diet, an awesomely delicious book by Erica Kerwien.


4 ounces shredded parmesan cheese — That’s it!


Preheat your oven to about 350˚F (170˚C) and line two baking sheets with some parchment paper, or use a non-stick mat, which I always use because it works really well too and is reusable.

Then drop about a tablespoon of the cheese in little separate piles onto the baking sheets. If you want to make it fancy, you can also put some basil or oregano on top to spice it up, but that’s optional.

After you’re done with that, put the cheese in the oven for 6-8 minutes, but watch it the whole time. You wanna make sure your cheese doesn’t burn, and every kind is different, so  be cautious.

Finally, take it out, let it cool, and eat them all at once (Johanna style!) or store them in room temperature or the fridge for a couple of weeks. Enjoy!

2 thoughts on “Parmesan Crisps Recipe

  1. Awesome job Johanna! So cool. One question too–how can you eat Parmesan crisps if you can’t have dairy? Help me understand!


    1. Can’t have lactose like milk or cream, but I can have hard cheeses, such as Parmesan or cheddar or Gouda. Apparently when cheese is made, that process gets rid of lactose. Sorry I didn’t make that clearer!


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