Parmesan crisps are delicate, golden cheese chips made from just one simple ingredient—freshly grated parmesan cheese. I love how fast and versatile they are. In just minutes, I can whip up a batch to top a salad, add crunch to a bowl of soup, or enjoy as a low-carb snack. They look elegant but come together effortlessly with almost no prep.
Why You’ll Love This Recipe
I like that this recipe only calls for a single ingredient and delivers maximum flavor with minimal effort. Parmesan crisps bake up quickly, and I can easily customize them with dried herbs and seasonings for added depth. Whether I’m entertaining or just need a crispy garnish, they never fail to impress. Plus, they’re naturally gluten-free and keto-friendly.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Freshly grated parmesan cheese (from a block)
- Optional: dried rosemary
- Optional: garlic powder
directions
- I preheat my oven to 400°F and line a baking sheet with parchment paper.
- I grate parmesan fresh from the block using a microplane or box grater. Then I stir in any optional seasonings, like rosemary or garlic powder, if I’m using them.
- I scoop out a scant tablespoon of cheese at a time and place it on the lined baking sheet, gently patting it into an even circle without gaps.
- I bake for 5 to 7 minutes, watching closely around the 4-minute mark. I pull them when the edges are browned and the centers are just lightly golden.
- I let the crisps cool completely on the sheet before moving them—they’re very delicate while hot and crisp up more as they cool.
Servings and timing
This recipe makes 12 crisps. It takes about 5 minutes to prep and another 5 to 7 minutes to bake, so the total time is around 10 minutes.
Variations
- I sometimes mix in a pinch of basil, thyme, or oregano for a different herb profile.
- Onion powder adds a savory twist, especially if I’m pairing the crisps with a hearty soup.
- For spicier crisps, I sprinkle in a bit of crushed red pepper flakes.
- I’ve even used an Italian seasoning blend for an all-in-one boost of flavor.
storage/reheating
I store parmesan crisps in a sealed container at room temperature for up to 3 days. They stay crispiest in a dry place. If I refrigerate them, they last up to a week, but I know they’ll lose some crunch. Freezing is an option for up to two months, but the texture softens a bit from moisture, so I try to enjoy them fresh when I can.
FAQs
Can I use store-bought grated parmesan?
I don’t recommend it. Those versions usually have anti-clumping agents that prevent proper melting and crisping. Freshly grated cheese from a block works best.
Why did my crisps turn out soft?
That usually means they didn’t bake long enough. I pop them back into the oven for another minute or two until they’re golden and crisp.
How do I keep the crisps round and even?
I shape the grated cheese into neat circles on the parchment before baking. Since the cheese won’t spread much in the oven, the size and shape I make is the one I get.
Can I make these in a skillet instead?
Yes, I sometimes use a non-stick skillet over medium heat to melt small mounds of cheese into crisps. They cook fast—just 2 to 3 minutes per side.
What dishes pair well with parmesan crisps?
I like using them on top of creamy tomato soup, chopped salads, or even served as a snack with cured meats on a charcuterie board.
Conclusion
Parmesan crisps are one of those simple recipes I turn to over and over. They’re fast, flavorful, and endlessly adaptable. Whether I need a crunchy topping, a quick appetizer, or a savory snack, these cheesy crisps always hit the spot.
PrintParmesan Crisps
These Parmesan Crisps are a quick, low-carb, gluten-free snack made with just one ingredient—freshly grated parmesan cheese. Light, crispy, and savory, they’re perfect as a salad topper, soup garnish, or snack on their own.
- Prep Time: 5 minutes
- Cook Time: 5–7 minutes
- Total Time: 10–12 minutes
- Yield: 12 crisps
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Ingredients
- Freshly grated parmesan cheese (from a block)
- Optional: Dried rosemary
- Optional: Garlic powder
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Grate parmesan cheese from a block and stir in any optional seasonings.
- Scoop 1 tablespoon portions onto the baking sheet, patting into circles.
- Bake for 5–7 minutes, until edges are golden and crisp.
- Cool completely on the baking sheet before serving or storing.
Notes
- Don’t use pre-grated parmesan—it won’t melt and crisp properly.
- Watch carefully near the end of baking time to prevent burning.
- These are delicate when hot but firm up as they cool.
- Try mixing in herbs like thyme or Italian seasoning for variation.
Nutrition
- Serving Size: 1 crisp
- Calories: 40
- Sugar: 0g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 8mg
