Is it too late to post for National Cheese Day? Never! Time is just a construct just should be enjoyed anytime you please! So, tonight I present to you another iteration of my super popular keto cheese crisps – Montreal Seasoning Cheese Crisps. 
I’ve taken my favorite steak seasoning and sprinkled it on an auspicious blend of shredded asiago and parmesan cheese. A quick bake in the oven and in minutes you can be enjoying a crispy cheese snack with just the right amount of spice. Each Montreal Cheese Crisp has only 55 calories and ½ gram of carbohydrate. Read on for all the details and the low carb recipe:
So, I loooooove Montreal seasoning on my steaks – it’s a simple way to elevate the umami wonderfulness of beef. I’ve found that this classic spice blend, popular since the 1940s, also has the same effect on aged cheese, another umami-rich food. I put it on my simple low carb cheese crisp recipe, and voila, a new taste sensation was born. 
After trial and error, I decided that bottled Montreal season (while delicious on steak) has too much salt for my tastes when paired with already salty aged hard cheeses like Parmesan and Asiago. I realized I could easily make my own blend that was salt-free. It’s not hard to make homemade Montreal seasoning and quite cost-effective – however, you CAN use a jar off the spice aisle if in a rush (just use it sparingly to prevent having a pickled tongue).
The key to making successful keto cheese crisps is to use mostly hard cheese (I have done varieties where I added a touch softer cheese as an accent). Hard cheese is lower in moisture and keeps the low carb cheese crisps crunchy, not soggy! Another important tip is to bake them on a silicone baking sheet or parchment paper to prevent burning and sticking. Also be mindful to give the cheese piles enough room on the baking sheet to spread out while cooking – I find that only six piles of cheese for Montreal Cheese Crisps fit reliably on the baking sheet. 
If you have leftover low carb cheese crisps, keep them in an air-tight container and finish them off in a few days! I have several other keto cheese crisps recipes I think you will enjoy too, check them out:
- Lemon Feta Cheese Crisps
- Pepperoni Pizza Cheese Crisps
- Jalapeno Four-Cheese Frico
- ‘Tater Toppings Cheese Crisps (Everything but the Potato)
What is your favorite spice blend? What have you been eating lately as a low carb snack? Please share in the comments – XOXO, Jennifer
- 1/2 cup shredded asiago cheese
- 1/4 cup shredded Parmesan cheese
- 2 teaspoons paprika
- 2 teaspoons crushed black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed coriander
- 1 teaspoon dried dill
- 1 teaspoon crushed red pepper flakes
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Pre heat oven to 400 F degrees.
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In small bowl, toss together all the spices for the salt-free Montreal.
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Add Asiago and Parmesan cheeses to bowl, toss together.
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Line large baking sheet with a silicone baking sheet or parchment paper. Place generous 2 tablespoon piles of cheese mixture on liner, spreading out into thin circle shape. Repeat with remaining cheese mixture leaving an inch between cheese piles.
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Sprinkle each cheese pile with a bit of the salt-free Montreal seasoning. If any seasoning is leftover, put in an air tight plastic baggie and keep in pantry for another use.
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Bake for approximately 6 to 8 minutes in center rack. Watch closely, as edges start to brown, they can burn quickly. However, if you take out to early, cheese crisps will be soggy. Look for edges to be turning light brown and remainder and center to be lightly browned before removing from oven.
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Let cool on baking sheet for 5 minutes.
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Store leftovers in air-tight container on counter for up to 5 days.
Yum…I would think Tony Chacheres Cajun seasoning would also be good on these!
I am just now seeing your comment (oops) — I agree! I thing that seasoning would be fantastic