These low carb 3-ingredient bacon dunlap crisps are the kind of old-school snack that disappears almost as soon as they hit the table. The recipe has that church potluck charm—simple, practical, and built around ingredients people actually keep on hand. Even though the original version came from a time when nobody was talking about low carb anything, the combination of bacon, Parmesan, and a little almond flour makes these feel right at home for today’s snack boards, game days, or quick savory cravings.
Serve these crisps warm on their own, or pair them with ranch dip, a little sour cream, or a tangy cream cheese spread. They also work really well alongside a bowl of soup, tucked onto a charcuterie-style snack plate with olives and pickles, or as a crunchy topper for a simple salad when you want something salty and extra satisfying.
Low Carb 3-Ingredient Bacon Dunlap Crisps
Servings: 6
Ingredients
8 slices bacon, cooked crisp and finely chopped
1 cup grated Parmesan cheese
1/4 cup almond flour
Directions
1. Preheat your oven to 375°F and line a baking sheet or muffin-top pan with parchment paper or a silicone baking mat. If your bacon isn’t already cooked, cook it until crisp, then drain well and chop it finely.
2. In a medium bowl, stir together the chopped bacon, grated Parmesan, and almond flour until the mixture is evenly combined. It should look chunky and cheesy, with the bacon distributed throughout.
3. Scoop heaping tablespoon portions onto the prepared baking sheet, spacing them a couple of inches apart. Gently flatten each mound into a small round so the cheese can melt and spread into crisp edges.
4. Bake for 8 to 12 minutes, or until the crisps are deep golden brown, bubbly, and lacy around the edges. Let them rest on the pan for 3 to 5 minutes so they can firm up before moving them.
5. Serve warm for the best texture, or cool completely for a slightly firmer crunch. If you want a neater shape, use a thin spatula to transfer them to a wire rack once they’ve set.
Variations & Tips
Make them extra crisp: If your bacon has a lot of residual grease, blot it well with paper towels before mixing. Too much grease can make the crisps spread more than you want, while drier bacon helps them bake up lacy and crisp.
Try a different cheese: Parmesan gives the best salty, nutty crunch, but a mix of Parmesan and Asiago also works well. Just use a hard grated cheese rather than a soft shredded one so the crisps hold their shape.
Add a little seasoning: Even though the 3-ingredient version is the classic, a pinch of black pepper, smoked paprika, or red pepper flakes can add a lot of flavor without changing the basic method. This is an easy way to make them feel a little more custom for parties.
Use a mini muffin pan for uniform rounds: If you like a tidier potluck-style presentation, press the mixture into lightly greased mini muffin-top or mini muffin cups. It keeps the edges contained and makes the crisps look a little more polished.
Make ahead for busy days: You can cook and chop the bacon a day ahead, then mix and bake when you’re ready. Leftover crisps can be stored in the refrigerator and reheated for a few minutes in the oven or air fryer to bring back some crunch.