Servings: 4 to 6
When you need a savory, satisfying snack that is big on flavor and low on carbs, these Provolone Sausage Crisps are exactly what you are looking for. Made with just three simple ingredients, they bake up into crispy, golden cheese discs topped with perfectly seasoned Italian sausage. They are the perfect alternative to chips or crackers and are guaranteed to satisfy your cravings for something salty and crunchy.
These crisps are elegant enough to serve at a party but easy enough to whip up for a quick afternoon snack. The provolone cheese melts and crisps into a delicate, lacy shell, while the sausage provides a hearty, savory bite that is packed with classic Italian flavor.
Why This Recipe Works
This recipe relies on the magic of baking cheese at a high temperature. When provolone is baked, it releases its fat and crisps up into a sturdy, crunchy disc. Leaving space between the slices on the baking sheet is crucial—it allows the cheese to spread without melding into one giant sheet. Spooning the sausage into the center means the cheese can rise up around it as it bakes, creating a perfect little nest. Letting them cool completely on the pan is the secret to maximum crispness.
Ingredients
- 12 thin slices provolone cheese (about 8 ounces total)
- 1 cup cooked crumbled Italian sausage, cooled (mild or hot, well-drained)
- 1 teaspoon Italian seasoning or dried oregano-basil blend
Directions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil, then lightly spray or rub the foil with a thin film of oil to help the crisps release easily.
- Arrange the provolone slices on the prepared baking sheet in a single layer. Leave at least 1 inch of space between each slice so the cheese has room to melt and spread into discs without touching.
- In a small bowl, toss the cooked, crumbled Italian sausage with the Italian seasoning (or dried herb blend) to evenly coat. Make sure the sausage is fully cooked, cooled slightly, and well-drained so excess grease doesn’t pool on the pan.
- Spoon a small mound of the seasoned sausage (about 1 to 1 1/2 tablespoons) into the center of each provolone slice, spreading it lightly so it sits mostly in the middle but doesn’t reach the very edges. The cheese will melt and rise up around the sausage as it bakes.
- Place the baking sheet on the center rack and bake for 10 to 14 minutes, or until the cheese has melted into flat discs, the edges are a deep golden brown and crisp-looking, and the tops are bubbly with some browned spots. Ovens vary, so start checking around 9 to 10 minutes and let color be your guide.
- Remove the pan from the oven and let the crisps cool on the foil for 5 to 8 minutes. They will firm up and become crisp as they cool. Once they’re set and easy to handle, gently peel each crisp away from the foil using your fingers or a thin spatula.
- Transfer the crisps to a wire rack to finish cooling completely if you want maximum crunch, or serve them slightly warm for a chewier center and crisp edges. Enjoy within a few hours for the best texture.
Tips for the Best Results
Drain the sausage well. Excess grease from the sausage can make the cheese soggy and prevent it from crisping up properly. Let the cooked sausage drain on paper towels for a few minutes before mixing it with the seasoning.
Use a thin slice of provolone. Thinly sliced cheese melts and crisps much faster and more evenly than thick slices. If your deli counter has a choice, ask for thin-sliced provolone.
Don’t crowd the pan. Leave at least an inch of space between each cheese slice. If they are too close together, they will melt into a single, unmanageable sheet of cheese.
Watch them closely. Cheese goes from perfectly golden to burnt very quickly. Keep an eye on them, especially during the last few minutes of baking.
Let them cool completely. The 5 to 8 minutes of cooling time on the pan is essential. This is when the cheese hardens and becomes crispy. If you try to move them too early, they will tear.
Storage and Serving
These crisps are best enjoyed fresh and crispy. They can be stored in an airtight container at room temperature for up to 2 days, but they are at their absolute best within a few hours of baking. Serve them as a low-carb snack, an appetizer with a side of marinara sauce for dipping, or as a crunchy topping for a salad. They also pair beautifully with a charcuterie board.
Crispy, savory, and packed with Italian flavor, these Low Carb Provolone Sausage Crisps are a fantastic recipe to keep in your back pocket for a quick and delicious snack.