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Your New Favorite Gluten-Free Chip: Parmesan Crisps

Like Karen, when the weather warms up and the sun comes out, all I want to do is sit on the back patio and have a glass of something, while I soak in the warm rays. And on one particularly warm spring evening, that’s exactly what Ryan and I did. We busted out a bottle of my favorite rose and got to “working,” taste-testing Kitchen Table Bakers’ Aged Parmesan Crisps. You’re right; it is hard work.
These little crunchy bites are said to be a gluten-, wheat-, sugar- and trans-fat-free snack. Made of 100 percent aged Parmesan with 20 percent of your daily calcium requirement and seven grams of protein and six grams of fat in a three-crisp, 80-calorie serving, they come in nine different flavor varieties. We tasted Aged Parmesan, Everything, and Rosemary, but they also come in Italian Herb, Sesame, Flax Seed (!), Garlic, Jalapeno and Basil Pesto.
They come packaged like so—they’re a little fragile and break easily, but most of them were in one piece when I got them.
Crunchy and airy, while still being dense and flavorful, these were honestly good on their own. Salty and deliciously cheesy, they definitely taste like a bigger splurge than they actually are. (Although, I’ll attest that sticking to a three-crisp serving size is virtually impossible.)
And it was only a matter of time before we started using them as little Parmesan-y chips, dipping them into guacamole and hummus. The result? Hummus is okay, but dipping them in guacamole is kind of life changing. Highly addictive—and a very filling snack. (Hooray for dietary fat!)
Rosemary was definitely the most delicious of the kinds we tried, but there was absolutely nothing to complain about when it came to Everything and Aged Parmesan. At about $5 for a single package of these, this is definitely one of those snacks that you’d bust out for more special occasions—not like watching reruns of Top Chef on Sunday afternoon (although there is nothing wrong with that). But, hey, the higher price point also helps you to savor these and not eat them all in one setting. At least it did for me. It also made me look into making some of my own
Have you ever had Parmesan crisps? Find them as decadent and addictive as I did? —Jenn

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