Frequently Asked Questions
Can I use frozen spinach?
I don’t recommend it. Frozen spinach contains a lot of water, and even after you thaw it and squeeze it out, it tends to be quite damp and clumpy, which can prevent the cheese from crisping properly. Fresh spinach, thoroughly dried and finely chopped, yields the best results. If you only have frozen spinach, thaw it, squeeze it until absolutely no liquid remains, and then spread it on a paper towel to air-dry for 15 minutes before chopping.
Can I use a different cheese?
Yes, but stick to hard, low-moisture cheeses for the best crunch. Parmesan is the most reliable, but Asiago, Pecorino Romano, aged Gouda, or very well-drained, finely shredded sharp cheddar can also work. Soft cheeses like mozzarella, brie, or feta contain too much moisture and will not crisp up; they’ll just melt into a puddle and remain soft. For cheddar, blot the shredded cheese with a paper towel to remove excess oil before mixing.
Why did my crisps turn out oily or greasy?
Some cheeses release more oil than others. Aged cheddar, for example, can be quite oily. To combat this, blot the shredded cheese with paper towels before mixing, and after baking, you can drain the crisps briefly on a paper towel-lined rack to absorb any excess grease. Parmesan is naturally lower in fat and produces a drier, crunchier crisp.
Are these keto and low-carb?
Yes! These spinach cheese crisps are virtually carb-free. Cheese and spinach contain trace amounts of carbohydrates, but a serving of these crisps typically has less than 1 gram of net carbs, making them an excellent keto-friendly snack, appetizer, or cracker replacement. They’re also high in protein and calcium. Perfect for anyone following a low-carb, keto, or gluten-free lifestyle.
Can I make these in a microwave?
Yes, you can make a single cheese crisp in the microwave in about 60–90 seconds. Place a small mound of the cheese-spinach mixture on a piece of parchment paper or a microwave-safe plate. Microwave on high until the cheese is melted and golden, then let it cool. It won’t be quite as evenly crispy as the oven version, but it’s a quick and easy option for one or two crisps. Note that microwaves vary, so watch carefully to avoid burning.
Crispy Spinach Cheese Crisps
Irresistibly crunchy, lacy, and golden—these low-carb, keto-friendly crisps are made with just Parmesan, fresh spinach, and a pinch of seasoning. The perfect snack, appetizer, or soup companion.
Prep Time:
10 minutes
Cook Time:
8–12 minutes
Cool Time:
5–10 minutes
Total Time:
25–30 minutes
Yield:
12–15 crisps
Ingredients
- 2 cups freshly grated Parmesan cheese (from a block)
- 1 cup tightly packed fresh spinach leaves, very finely chopped and thoroughly dried
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Salt, only if needed (Parmesan is salty)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, combine the grated Parmesan, finely chopped dry spinach, garlic powder, and black pepper. Mix well until the spinach is evenly distributed.
- Drop tablespoon-sized mounds of the mixture onto the parchment-lined sheet, spacing them at least 2 inches apart. Gently flatten each mound slightly.
- Bake for 8–12 minutes, until the edges are deep golden brown and the centers are set and lightly golden.
- Cool completely on the baking sheet for 5–10 minutes, until the crisps are firm and crunchy. Gently lift off with a spatula.
- Serve immediately, or store in an airtight container at room temperature for up to 2 days. Re-crisp in the oven if needed.
Air Fryer Instructions
Preheat air fryer to 375°F (190°C). Place parchment paper in the basket, add mounds with space, and air fry for 5–7 minutes until golden and crisp. Cool before removing.
Notes
- Use freshly grated Parmesan, not pre-shredded, for the best melt and crisp. The spinach must be extremely dry before mixing.
- Experiment with other hard cheeses like Asiago, Pecorino, or well-drained shredded cheddar. Soft cheeses won’t crisp.
- Store in an airtight container at room temperature. If crisps soften, re-crisp in a 350°F oven for 3–5 minutes.
- These are naturally low-carb, keto, and gluten-free.
These Crispy Spinach Cheese Crisps are proof that the best snacks are often the simplest. With their lacy crunch, savory Parmesan flavor, and a touch of green, they’re the perfect solution for a healthy, satisfying crunch. Whip up a batch this week and discover just how addictive a little cheese and spinach can be.