Parmesan Crisps

Parmesan Crisps

Lacy, salty rounds of baked parmesan with a crackly texture and nutty finish.

Total 18 min Makes 24 crisps Calories 35/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These crisps use nothing but shredded parmesan, baked in small mounds until the cheese melts, bubbles, and sets into thin golden wafers. They work as a crunchy garnish for soups and salads or as a low-carb snack on their own, and they come together in under 15 minutes with just one ingredient.

Ingredients

  • 2 cups parmesan cheese, finely shredded (not grated powder)

Method

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

  2. Spoon level tablespoons of shredded parmesan onto the prepared baking sheets, spacing them about 2 inches apart, and flatten each mound slightly with the back of the spoon into a rough circle.

  3. Bake until the edges turn golden brown and the centers are melted and bubbling, 5 to 7 minutes.

  4. Remove from the oven and let the crisps cool on the baking sheet for 2 to 3 minutes until firm enough to lift.

  5. Transfer the crisps to a wire rack or paper towel-lined plate to cool completely and crisp up fully before serving or storing in an airtight container.

Rate this recipe

★ 3.9 (1)

Parmesan Crisps

These crisps use nothing but shredded parmesan, baked in small mounds until the cheese melts, bubbles, and sets into thin golden wafers. They work as a crunchy garnish for soups and salads or as a low-carb snack on their own, and they come together in under 15 minutes with just one ingredient.

18 min 24 crisps 35 cal

Ingredients

  • 2 cups parmesan cheese, finely shredded (not grated powder)

Method

  1. 1

    Preheat the oven to 400°F and line two baking sheets with parchment paper or silicone baking mats.

  2. 2

    Spoon level tablespoons of shredded parmesan onto the prepared baking sheets, spacing them about 2 inches apart, and flatten each mound slightly with the back of the spoon into a rough circle.

  3. 3

    Bake until the edges turn golden brown and the centers are melted and bubbling, 5 to 7 minutes.

  4. 4

    Remove from the oven and let the crisps cool on the baking sheet for 2 to 3 minutes until firm enough to lift.

  5. 5

    Transfer the crisps to a wire rack or paper towel-lined plate to cool completely and crisp up fully before serving or storing in an airtight container.