Why You’ll Love Parmesan Crisps Recipe
-
With just one ingredient—high‑quality freshly grated Parmesan—you skip additives and preservatives and get a clean, pure cheesy crunch.
-
It’s extremely quick to make: just a few minutes to prep and bake and you’re set.
-
They’re versatile: use them as a topping for salads or soups, serve as elegant little appetizers, or enjoy as a low‑carb snack.
-
They store well at room temperature, so you can make ahead and have them ready when you need a crisp boost.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1 cup freshly grated Parmigiano‑Reggiano cheese
Directions
-
Preheat your oven to 400 °F (≈ 200 °C).
-
Line a baking sheet with silicone mat or parchment paper.
-
For each crisp, place a heaping tablespoon of grated Parmesan on the prepared sheet. Lightly press it down, but not too thin—as the cheese will melt and flatten on its own.
-
Bake in the preheated oven for about 3 to 5 minutes, until the edges are golden and the cheese looks crisp.
-
Remove the baking sheet from the oven and allow the crisps to cool completely on the baking sheet before removing them.
-
Use immediately or store as directed below.
Servings and timing
-
Serves: approx. 8 crisps.
-
Prep Time: 5 minutes.
-
Cook Time: 5 minutes.
-
Total Time: about 10 minutes.
Variations
-
Sprinkle on top: Before baking, add a pinch of everything bagel seasoning to each mound for extra flavor.
-
Herbs and spices: Use dried herbs like thyme, rosemary or an Italian seasoning blend to add aromatic depth.
-
Garlic twist: A light dusting of garlic powder before baking works beautifully.
-
Add heat: A dash of cayenne pepper or crushed red pepper flakes gives a spicy kick.
-
Cheese swap: While Parmesan is ideal, you can also use a fresh block of Asiago or Romano (or a blend) as long as it melts similarly and is freshly grated.
Storage/Reheating
Store the cooled crisps in an airtight container at room temperature. They stay crisp and tasty for up to 2 to 3 weeks.
If you want to refresh them, you can pop them in a warm oven (low heat) for a minute or so to regain crispness.
FAQs
What type of cheese should I use for the crisps?
Use a high‑quality block of Parmigiano‑Reggiano that you grate fresh. Pre‑grated store‑bought cheese often contains anti‑clumping additives and doesn’t melt or crisp the same way.
Can I make these with shredded instead of grated cheese?
It’s best to use finely grated cheese from a block. Shredded cheese may not melt as evenly or create the delicate lacy texture you want.
Will other cheeses work in place of Parmesan?
Yes — try Asiago or Romano, or even a blend of cheeses, provided they’re fresh and melt similarly to Parmesan.
Can I flavour the crisps with herbs or spices?
Absolutely. Before baking, sprinkle on herbs like thyme or rosemary, garlic powder, everything bagel seasoning, or a touch of red pepper flakes for heat.
How thin should the cheese mound be?
Mound about a heaping tablespoon and gently press it down slightly. The cheese will melt and flatten itself in the oven; you don’t want to over‑press it.
How do I know when they’re done baking?
Bake until the edges turn golden and the cheese looks fully melted and crisp. Because ovens vary, keep an eye especially near the end of the time.
Can I prepare these in advance?
Yes. Make them ahead of time and store in an airtight container at room temperature. They’ll stay crisp for up to 2‑3 weeks.
What should I serve them with?
They’re perfect on leafy green salads, creamy soups or risotto, or as canapés topped with goat cheese, smoked salmon, prosciutto or sliced fruit. They also stand on their own as a snack.
Why did my crisps turn out chewy instead of crispy?
If they’re still chewy, they likely needed a bit more time in the oven. Next time bake just a bit longer, watching carefully to avoid burning.
Do I need a special baking sheet or liner?
A baking sheet lined with parchment paper or a reusable silicone baking mat works well. If they stick, a silicone mat is a good alternative.
Conclusion
This recipe for Parmesan crisps offers a simple, elegant and ultra‑versatile snack or garnish that brings gourmet flavor with minimal effort. With just one main ingredient and a few minutes in the oven, you’ll have crispy, savoury discs ready to top dishes or serve solo. Enjoy experimenting with flavours and serving styles—and savour that crunchy, cheesy perfection every time.
Parmesan Crisps
These Parmesan Crisps are a quick, easy, and low-carb snack made with just one ingredient – Parmesan cheese. Baked until perfectly golden and crisp, they’re perfect as a snack, appetizer, or a crunchy topping for soups and salads.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 10-12 crisps
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spoon tablespoon-sized mounds of grated Parmesan onto the baking sheet, spacing them a few inches apart.
- Gently flatten each mound into a thin, even circle.
- Bake for 5-7 minutes, or until the edges are golden and the cheese is fully melted and crisp.
- Remove from oven and let cool completely on the baking sheet before serving or storing.
Notes
- Use freshly grated Parmesan cheese for best results – pre-grated cheese may contain anti-caking agents that affect texture.
- Customize with herbs or spices like black pepper, garlic powder, or Italian seasoning for extra flavor.
- Store in an airtight container for up to 3 days to maintain crispness.
- Try using different hard cheeses like Asiago or Pecorino Romano for variety.
Nutrition
- Serving Size: 2 crisps
- Calories: 110
- Sugar: 0g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 20mg
