Parmesan Crisps
Crispy, golden, and gloriously salty, these parmesan crisps are wafer-thin, shatteringly crunchy snacks made from just one ingredient—freshly grated Parmesan. They’re a five-minute recipe that feels both snacky and classy, perfect on their own or as a crunchy topper for soups and salads.
12
crisps
Ingredients
Parmesan Crisps
- 1 cup (80 g) freshly grated Parmesan cheese preferably Parmigiano-Reggiano (not pre-shredded)
Optional Seasonings
- cracked black pepper to taste, for topping
- dried herbs (oregano, thyme) a pinch, for sprinkling
- red pepper flakes a pinch, for topping
- sesame or poppy seeds small sprinkle, for topping
Equipment
- Oven
- Baking sheet
- Parchment Paper or Silicone Mat
- Tablespoon or small scoop
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Spoon 1-tablespoon-sized mounds of freshly grated Parmesan cheese onto the baking sheet, spacing each at least 1 to 2 inches apart.
- Gently flatten each mound into a small circle with the back of your spoon, aiming for about chubby coin thickness.
- If desired, sprinkle each with cracked black pepper, dried herbs, chili flakes, or seeds for extra flavor.
- Bake for 3 to 5 minutes, keeping a close eye—remove when the crisps turn golden brown and slightly lacy around the edges.
- Let the crisps cool on the baking sheet for about 5 minutes, allowing them to firm up and crisp. Carefully transfer to a cooling rack or plate.
Notes
For best results, use freshly grated Parmesan (from a wedge) rather than pre-shredded cheese, which often contains anti-caking agents and won’t crisp as well. Store completely cooled crisps in an airtight container at room temperature for up to 3 days with parchment between layers. Re-crisp soft crisps in a 350°F oven for 1–2 minutes.
Nutrition
Calories: 22kcal | Protein: 2g | Fat: 1.5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 83mg | Potassium: 5mg | Vitamin A: 50IU | Calcium: 56mg