Rosemary Garlic Parmesan Crisps are light and crunchy cheese discs - perfect for topping a bowl of soup or salad. They're thin, delicate, and filled with flavor.
Rosemary garlic parmesan crisps are crunchy, delicate cheese chips that make an elegant topping for a salad or soup. You'll love these crisps because they may look fancy, but they're incredibly easy to make.
You only need three ingredients and about ten minutes before you're pulling these beauties from the oven. The best part is that you can customize your crisps with your favorite seasoning blends, herbs, and spices.
The type of cheese you use for this recipe is extremely important. You need to use freshly grated (or shredded) parmesan cheese. I suggest keeping a block of parmesan cheese in your refrigerator, then using a microplane to grate as much as you need for any given recipe.
Store bought parmesan cheese in a container will very likely not work in this recipe. I've had readers tell me it doesn't work, but I have not tried it myself.
Most store bought pre-shredded cheese contains anti-clumping powders which prevent your cheese from melting properly and forming into crisps.
Baking your parmesan crisps
The trick to getting perfect parmesan crisps out of the oven is to start watching them at about 5 minutes. The edges will have turned brown at this point, so you'll need to watch the middles.
Wait until the middles began to brown all the way across, but the edges haven't begun to burn yet.
Once you remove them from the oven, allow them to cool completely before removing from the baking sheet. Once cooled, they should be crispy and slightly chewy throughout.
Seasoning your crisps
This recipe is easy to adjust using any herbs and spices you have on hand. Try substituting the rosemary with basil, oregano, or Italian seasoning.
Rosemary Garlic Parmesan Crisps
- ½ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon dried rosemary
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a bowl, combine parmesan cheese, garlic powder, and rosemary.
- Drop mixture by the tablespoon onto lined baking sheet, about 3 inches apart. Lightly flatten each mound into an even circle.
- Bake for 5-6 minutes, or until lightly browned across the tops and browned around the edges. Start watching around 4-5 minutes as they will brown quickly.
- Remove from oven and allow to cool completely before removing from sheet.
- Pre-grated store bought parmesan cheese will not work well for this recipe. Many store bought cheeses use anti-clumping powders which prevent them from melting evenly. Freshly grated parmesan cheese is best.
- Rosemary can be substituted with oregano, basil, or an Italian seasoning blend.
- Parmesan crisps will keep for 2-3 days in a sealed container, or up to two months in a sealed container in the freezer. They may lose their crispiness over time, and are best served fresh.