Parmesan Crisps
One-ingredient Parmesan crisps: shredded Parmesan spooned into mounds and baked at 400°F for four to five minutes until lacy, golden and shatteringly crisp. Ten minutes from grater to plate, naturally keto and gluten-free, and a topping for soups, a crouton for salads and a cracker for cheese boards.
Ingredients
For the Crisps
- 1 cup Parmesan cheese about 3 ounces, shredded from a wedge, not pre-shredded
Optional Seasonings
- cracked black pepper to taste
- dried oregano, thyme or rosemary a pinch per crisp
- red pepper flakes a small pinch per crisp
- sesame or poppy seeds a light sprinkle
Equipment
- Oven
- Baking sheet
- Parchment Paper or Silicone Mat
- Tablespoon or small scoop
Instructions
Prepare
- Heat the oven. Heat the oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Melted cheese welds itself to bare metal.
- Shred the cheese. Shred the Parmesan on the large holes of a box grater into a bowl, or grate it finely for a smoother, denser crisp.
Shape
- Spoon the mounds. Drop heaping tablespoons of cheese onto the liner, spacing them about 2 inches apart so they have room to spread.
- Flatten and space. Pat each mound gently into a round about a quarter-inch thick with the back of the spoon. You should have about 12 mounds. Sprinkle on any optional seasoning now.
Bake and Cool
- Bake. Bake for 4 to 5 minutes, until the crisps are bubbling all over and deep golden at the edges. Watch the last minute; they go from golden to burnt quickly.
- Cool on the tray. Leave the crisps on the baking sheet for 5 minutes to set hard, then lift them off with a thin spatula and serve, or store airtight.
Notes
Pictured: the plain version made from coarsely shredded Parmesan, which bakes lacy and open. Finely grated cheese makes a smoother, denser wafer and bakes about a minute faster.
Cheese: grate from a wedge. Pre-shredded bags and shaker cans contain anti-caking starch, and the crisps come out crumbly instead of lacy.
Make ahead: bake the morning of, or the day before and re-crisp for 1 to 2 minutes at 350°F. To make cups, drape each warm crisp over an upturned muffin cup within 30 seconds of leaving the oven.
Storage: airtight at room temperature for up to 3 days with parchment between the layers. Do not refrigerate or freeze; both turn them leathery. Re-crisp soft crisps for 1 to 2 minutes at 350°F.
Doneness: bubbling all over with deep golden edges, then set hard on the tray for 5 minutes. A finished crisp snaps; one that bends needs another minute.
Nutrition values are an estimate.
Nutrition
Calories: 22kcal | Protein: 2g | Fat: 1.5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 83mg | Potassium: 5mg | Vitamin A: 50IU | Calcium: 56mg