My Lemon Feta Cheese Crisps are a crunchy, munchy, salty, savory snack ready in 10 minutes to help you live your best low-carb life. A sprinkle of briny feta and hint of lemon zest makes this carb-free snack completely crave-worthy and utterly unique.
Read on to get this easy Lemon Feta Crisps recipe and see how it can fit with your low-carb, keto, diabetic-friendly or even gluten-free diet.
I have been obsessed with cheese crisps for years, but back then we called them by their Italian name, Frico. These lacey pieces of baked or skillet fried cheese originate from Northeast Italy – it’s not like I’m an expert in Italian cuisine, I’ve just always liked cheese! My dad used to make me quesadillas all the time for lunch, and I always thought that crunchy bit of brown cheese that always formed where the cheese overflowed the tortilla’s edges was the best part! A cheese frico is ALL that, and none of the tortilla or carbs!
My Lemon Feta Cheese Crisps use a blend of cheese to create that lacey, crispy texture once cooked and cooled. Typically, for cheese frico to hold their shape, a hard cheese is used like parmesan, asiago or aged cheddar. If a softer cheese with more moisture is added to this low carb cheese snack, it needs to be done in combination with a hard cheese so that softness and sogginess is prevented. My blend of feta cheese, parmesan and low-moisture mozzarella was just the right combo for these feta frico!
These Lemon Feta Cheese Crisps get their citrus essence with just the addition of a little fresh lemon zest. I’ve even used a bottled, dried lemon zest (try something like McCormick Gourmet Lemon Peel) with similar results – the nice thing about that is that the dried zest is shelf-stable and can remain in the pantry for anytime your cheese crisps hankerings arise.
After tossing together the short list of ingredients, all the prep work that remains for these feta cheese crisps is to scoop into 2 tablespoon mounds on a baking sheet lined with parchment paper or a silicone baking mat. You’ll want to spread these mounds out into a thin circle so that each feta frico is approximately 2.5-inches diameter (batch should make about 8 feta crisps).
Next bake the feta crisps in a pre-heated oven for 6 to 8 minutes, watching carefully to make sure they don’t burn. Remove from oven, let cook completely on baking sheets before eating. May be stored in an air-tight container for several days. If you need to “re-crisp,” simply microwave for about 30 seconds and then let cool off again to room temperature. 
In addition to being a low carb snack eaten “as is,” these lemon feta cheese crisps up the “crouton” game of any salad or bowl of soup. Use them as a carb-free chick to scoop op your favorite dip. Get creative, and while still warm off the sheet pan and pliable, mold lemon feta cheese crisps into various shapes. Roll up as tubes for an appetizer, shape into grain-free taco shells by press over a rolling pin or make little cheese bowls by pressing the warm frico circles into muffin tins before totally cooled.
I also have a few other past posts with different cheese crisps recipes:
What is your favorite kind of cheese? Do you prefer salty or sweet snacks? Please share in the comments – XOXO, Jennifer
Note: This post may contain affiliate links where I earn a small commission through any sales generated which help me offset some of the costs of this blog! Thanks!
An easy, delicious low carb snack perfect for keto diets.
- 1/3 cup Feta Cheese Crumbles
- 1/4 cup shredded low-moisture mozzarella
- ¼ cup grated Parmesan cheese
- 2 teaspoons lemon zest fresh or dried
- 2 teaspoons parsley fresh chopped or dried
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Pre heat oven to 375 F degrees.
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In small bowl, toss together cheeses, lemon zest and parsley.
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Place heaping tablespoons of cheese mixture on baking sheet lined with parchment paper. Use fingers to spread out mounds into flatter circle shapes, approx. 2” to 2.5” diameter. Should make about 8 crisps.
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Bake cheese crisps in oven for 6 to 8 minutes, until turning golden and edges browning.
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Remove for oven and let cool on baking sheet for 5 minutes.
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Keep leftovers stored in air-tight container in the refrigerator for up to 4 or 5 days. To re-crisp, stick in microwave for 30 seconds and then let cool back to room temperature.
I love the idea of these atop a salad – what a perfect and special topping idea! I can’t wait to taste these!
I love crispy things. and what a great idea, using lemons to add more flavor!!!
My kids love melted cheese like this and will love this condiment or snack! The feta and herbs are such a fun addition.
What a fun snack! My kids would love these. 🙂
Such a an amazing snack idea! I love how crispy it gets!!
What a great snack…great for keto or just about anyone!
Lemon and feta match so well together and this is such a neat idea for crisps without the carbs. I made some to top my lunchbox salads, really tasty! Thank you.
Love this idea! Parmesan crisps are great but this packs in more flavor. Perfect party food.
These are a great low carb snack. Loved the flavours in here, particulalry the lemon zest!
What a great party pleaser. I can see these going fast at snacktime too!
Oh, yum, yum, yum! I can’t wait to make these to go with a Greek salad or on an appetizer plate with mixed olives.
WOW. I love this idea! I’ve always wanted to make the parmesan crisps but never have.. These are even more appealing. Do you think it would work with Feta/Parm/aged cheddar? That’s what I have on hand, and I need an app for next weekend? Hope you feel it will work. I’ll add fresh grated lemon peel!
I love this recipe! These crisps are perfect for snacking on or toss into a salad!
Would you know how many Weight Watcher points these would be??
I am not really that familiar with WW points , but I would think the crisps would be very similar to the # of points for 1 ounce of cheese
I used lemon essential oil (I use Young Living and they do have a line of ingestible oils you can cook with! So cost effective and super tasty!) and they tasted great!!!
ahhh good idea 🙂
Great crisps! I loved the cheese combination and the addition of herbs and lemon zest.
Thanks! I’m glad you liked them and I was really happy with how the lemon zest flavor stood out!
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Would like to make these for a food Christmas gift. How would you store these? Do they stay crispy for several days? Thanks!
Well, unfortunately they won’t stay SUPER crisp like for days like the kind you buy in the store (not sure how they do that). Mine are crisp after cooled and I keep in airtight container — then next day I would say they are “semi crisp” . . . and just fine to eat. Sometimes though i will pop in the microwave for 15 – 20 seconds to heat up and then let cool back down for a couple minutes (this has made them crisper again for me). Hope it helps. — jennifer
Oh, the aroma! All I could do not to eat them right there!
I just made a batch and they are delicious! I wasn’t sure about the lemon zest but am glad I added it. Good to try new things!
Oh, I’m so glad you decided to go for the lemon zest — it really makes these cheese crisps extra special!
Love these! Only got 6 out of this recipe & those will go fast!!! But I’ll be making these again!