These crispy cauliflower chips are just 2 ingredients and make a delicious low carb and keto-friendly snack or side dish. The baked chips come out light and crispy and can be customized with your favorite seasonings. Plus, they taste better than store-bought ones!
I’ve tried a few cauliflower snack products available in grocery stores and I haven’t really cared for them. So I decided to make my own. I love making homemade chips and over the years I’ve made some really fun ones like avocado chips and pumpkin chips. These cauliflower chips are very similar to parmesan crisps, but not as heavy since they aren’t made solely out of cheese.
Ingredients
- Cauliflower
- Parmesan Cheese
For this recipe, I use fresh cauliflower, which I processed through a food processor until finely riced. I have not tried the recipe with frozen cauliflower. It may work but you would really need to make sure all the moisture is removed since frozen cauliflower contains more moisture than fresh cauliflower.
I also use freshly grated parmesan cheese. The parmesan cheese is the key to achieving a crispy texture for these cauliflower crisps. When baked, the cheese becomes crispy which is how the chips become crispy. I have not tested this recipe with the shelf-stable parmesan cheese.
Cauliflower Tips
- The recipe requires finely riced cauliflower. Instead of the cauliflower chopped to the size of grains of rice, you want to make them the size of crumbs.
- You will need to wring dry the cauliflower to remove excess moisture. Cauliflower contains a lot of moisture and the moisture will prevent your chips from crisping up.
Cauliflower Crisps
These cauliflower chips are very similar to parmesan crisps, but they are made with both cauliflower and parmesan. They have a similar light, delicate and crispy texture. You can use these for dipping, but they may break. I prefer to eat them as is and flavor them with different seasonings.
More Cauliflower Side Dish Recipes
Cauliflower Chips
Ingredients
- 2 cups (216 grams) finely riced cauliflower (see notes)
- 1 cup (100 grams) freshly grated parmesan cheese
- ground black pepper or other seasonings (optional)
Instructions
- Preheat oven to 375°F. Line two large baking sheet with parchment paper.
- Cook riced cauliflower until tender. I cooked the cauliflower in the microwave for about 2 ½ minutes but you can also steam it on the stove.
- Working in small batches, use a cheese cloth or similar type cloth to squeeze the excess liquid out of the cauliflower. When done, you should be left with about 1 loose cup of cauliflower (measured after you spread out the dried cauliflower) or approximately 98 grams.
- Add in cheese with the dried cauliflower. Mix until the ingredients are evenly combined. Your mixture should be crumbly.
- Using a 1.5 tbsp cookie scoop, scoop up mixture and place onto a prepared baking sheet, spread 2 ½ inches apart. Using the back of a spoon, spread the mixture so that it forms flat circles. You want the circles to be thin (about 1/8 inch thick) but make sure that you don't spread the mixture so thin that there are gaps or holes. Repeat with remaining mixture.
- Bake chips about 10-12 minutes or until tops are golden and edges are dark brown. Watch chips carefully towards the end of baking to make sure they don't burn. Let chips cool on baking sheet (which will give them time to set) before removing.
Notes
- The cauliflower needs to be finely riced to the size of crumbs. I used my food processor. See photo in post for reference. I recommend using fresh cauliflower and not frozen.
- My measurements are in US measuring cups.
- The 2 cups/216 grams is measured after the cauliflower is finely riced and before it is cooked.
- When you are done drying out the cauliflower, make sure to spread it out again. You should be left with a scant 1 cup of loose dried cauliflower.
- You might be able to use riced cauliflower but I would recommend chopping it up finer if you don't have a food processor.
- I added some ground black pepper to my mixture. You can also customize with other dry seasonings. Just mix the seasonings into the mixture before scooping it and spreading it into circles.
- I have only tested this recipe with fresh parmesan and not the shelf stable kind.
- I used this cheese cloth.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The recipe makes 14 chips. The estimated nutrition is for 1 chip.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Could you use Birdseye streamable riced cauliflower?
I have not tried the recipe with frozen cauliflower. It may work but you would really need to make sure all the moisture is removed since frozen cauliflower contains more moisture than fresh cauliflower.
I want to try making nachos with these! Will the Parmesan flavor be too overwhelming? Perhaps mixing with mozz and doing in a small non stick instead of the oven… any thoughts?
They are pretty delicate so we’re not sure how they’ll hold up with nacho toppings. As far as changing the cheese, we’ve only tried them with Parmesan. Mozzarella cheese has a lot of moisture so it might not crisp up with mozzarella. You likely would need a dry cheese similar to Parmesan.
what holds the caluiflower and parsamen cheese together there is no liquid
the cheese
Cheese melts when heated
Hi, good day! ? How long is the shelf life of Cauliflower Chips?
You can store them in an airtight container at room temperature, but they do lose the crispy texture so we recommend eating them not long after they’re made.
Great recipe! Can I use mozzarella cheese instead of parmesan?
It probably won’t work well – mozzarella has more moisture and won’t get crispy like the Parmesan cheese.
Cheddar works, Romano etc hard cheeses. Mozzarella might if you heat it high enough Bubbly before burning??
nice one!!
Thanks!
What about drying the cauliflower in a low oven, or roasting it?
We haven’t tried that – it works well to wring the liquid out of the cauliflower.
These sound fabulous! I’ve got both fresh cauliflower and fresh parmesan so will try and make this today. Oh, btw, I rice my cauliflower in my blender. I put chunky pieces in the blender, adding enough water just to float the cauliflower, then pulse about 7 times for riced texture. Them drain and steam or use in baking. The pieces are really even this way.
Thanks for the tip!
These are great! Added a little cayenne and Italian seasoning. I cooked partially in traditional oven and finished in air fryer for about last 5 minutes. I will need to work on techniques to get more water out next time, but easy and satisfying!
We’re happy you enjoyed the recipe!
I love this recipe EXCEPT for the method of drying the cauliflower. It works but more work than I want and it is still quite wet.
I prep mine the night before or several hours before needed. So… i fine rice it, microwave it, then I put it on a large cookie sheet in the oven with only the light on and leave it overnight. Makes them crispier and the hold up better. They are good as you have them but oven drying is a good improvement.
Thanks for the tip!