These low carb 3-ingredient provolone sausage crisps are the kind of thing a good neighbor brings to every block party—and everyone asks for the recipe. They’re essentially little baked cheese and sausage discs: crispy, golden around the edges, with bubbly tops and just enough richness to feel indulgent without the carbs. This style of baked cheese crisp has roots in Italian frico, but here we keep it very Midwestern-practical: deli provolone, cooked crumbled sausage, and a touch of seasoning. They come together quickly on a foil-lined sheet pan and are ideal for anyone watching carbs or just wanting a simple, crowd-pleasing snack.
Serve these crisps warm or at room temperature on a platter, and let them stand in for crackers alongside a simple dip—think marinara, pesto, or a tangy mustard. They’re great with a crisp green salad or raw veggies to balance the richness, and they pair nicely with sparkling water, beer, or a dry white wine. For a party spread, tuck them between bowls of olives, nuts, and pickles so guests can mix and match salty bites. Leftovers (if you have any) make a crunchy side to a bowl of soup or a quick topping for a simple salad.
Low Carb Provolone Sausage CrispsServings: 6
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.
Variations & Tips
You can customize these crisps easily while keeping the spirit of a 3-ingredient, low-carb snack. Use different sliced cheeses with similar melt and crisp properties, such as sliced mozzarella, fontina, or a sharp provolone piccante, but avoid very soft, high-moisture cheeses that don’t crisp well. Swap the Italian sausage for another fully cooked, crumbled sausage style—chorizo, breakfast sausage, or chicken sausage all work—just keep it well-drained to prevent sogginess. If you’d like a little heat, choose hot Italian sausage or add a pinch of crushed red pepper flakes to the sausage before baking. For a more pronounced herb flavor, increase the Italian seasoning slightly, or use a dried rosemary-thyme blend instead. To keep them low carb and crisp, avoid adding fresh vegetables directly on top, as their moisture can soften the cheese; serve veggies on the side instead. These crisps are best eaten the day they’re made, but you can store cooled leftovers in an airtight container at room temperature for several hours; if they soften, re-crisp briefly in a 325°F (165°C) oven for a few minutes, watching closely to prevent burning. Food safety tips: Always cook sausage thoroughly to a safe internal temperature (at least 160°F/71°C for fresh pork sausage) before using it in this recipe, and cool it slightly so it’s not releasing steam when added to the cheese. Drain off excess fat from the sausage to reduce splattering and grease on the pan. Store any leftovers within 2 hours of baking, and discard crisps that have sat out at room temperature for more than 4 hours in a warm environment. Use clean utensils when handling cooked sausage and finished crisps to avoid cross-contamination with raw meats or other ingredients.
