Monday, March 21, 2016

Parmesan Crisps

I have seen these crisps in a magazine and on pinterest. And I remember trying something like this a long time ago. Now that I've made them again they will be appearing on my menu more often. This hardly is a recipe, it only has 2 ingredients.
You can leave them plain or add pepper or herbs to spice them up a bit. They could also be formed into different shapes. To save time you can spread the parmesan on a pan and when baked and cooled you can break them up in smaller pieces. We really enjoyed them served with a salad. They would be good with tomato soup as well. They look like pretty lace. Your dinner guests will be impressed!
What shape would you form the cheese and what would you serve with them?
  • 1/2 cup parmesan cheese, grated..I only had shredded parmesan so I threw it in the food processor so the cheese would be finer in texture.
  • 1/2 teaspoon black pepper, freshly ground (and/or herbs of your choice)
  1. Scoop parmesan, approx 1 tablespoon per crisp, and place on a parchment lined pan. 
  2. Spread each mound of parmesan out to a 3 1/2" size round shape, making sure they are at least 1" apart.
  3. Bake in 400ยบ oven for 3 to 5 minutes until golden. Ovens vary so start checking your crisps at 3 minutes, keep careful watch. Mine were done at 4 minutes.
  4. Yield: 6 crisps


  1. What an elegant way to garnish a salad! I'm going to try this. Thanks!

  2. I can do this! I am trying ti this week! Thank you

  3. Almost any cheese can be used? Thanks.

    1. I haven't tried different kinds of cheeses. Please let us know if you do and how it turns out.

  4. I wanted to say how much I have enjoyed your recipes. I have used many of them. I will want to try this one as well. I find your recipes are healthy and easy for me to do. I have read about these crisps but never tried them. I also like that you sometimes put in fish recipes. I am allergic to eggs but I can use most of your ideas in here. (I was really excited that you came to my blog!)

  5. I've used shredded Asiago cheese. Instead of in the oven I do them right on my cooktop in a frying pan. I suppose you could try them on parchment in the oven. I like using the shredded strips as they make a real nice looking crisp. The asiago ones I've made go well with a Ceasar salad instead of garlic toast.

  6. What fun! I must try this and I think using them in a salad is brilliant! Might they also be good dipped into pizza sauce or salsa?