Parmesan crisps are delicate, crispy discs made out of parmesan cheese. They're the perfect garnish for a bowl of soup or a side salad. Believe it or not, you only need one ingredient to get started - fresh grated parmesan cheese!
Today I'm going to teach you how to make parmesan crisps - it's easier than you think! Parmesan crisps are made with just one ingredient - parmesan cheese.
I'm also including a few easy variations to add unique flavors to your crisps, like rosemary, basil, and 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 at home.
Serve parmesan crisps alongside your next soup - they're used just like croutons. Or, add to your next salad as a crunchy topping. Parmesan crisps also make a great addition to a charcuterie board.
Ingredients and substitutions
Parmesan cheese - The type of parmesan cheese used in this recipe is extremely important. Freshly grated (or shredded) parmesan cheese from a block is a must. You can either use a microplane or a box grater to grate your parmesan cheese fresh at home.
Store bought parmesan cheese in a container (like a green canister) will not work in this recipe. Readers have tested this and told me it doesn't work, but I haven't tried it myself. Pre-grated cheeses are often coated in anti-clumping powders that prevent the cheese from melting properly.
Parmesan crisps are formed by melting and browning the cheese, so any cheese that doesn't melt well won't work in this recipe.
Optional flavor additions - Pictured above is rosemary and garlic, to make rosemary garlic parmesan crisps. Other optional additions include onion powder, basil, and thyme.
Tips and tricks
- Spread the cheese out into an even layer without holes. The cheese will not spread out while baking, so you'll want to spread the cheese to the size you'd like your finished crisps.
- Watch your crisps after about 4 to 5 minutes. They will brown quickly in the oven, especially with added seasonings.
- Wait until the edges are browned and the middles are lightly browned across the tops.
- If your cheese doesn't bake long enough, your crisps will not get crispy. If your crisps are flexible and soft, place them back in the oven for a few minutes.
- Allow your crisps to cool on the sheet pan before removing. They are very delicate, especially while still hot from the oven. Plus, they'll continue to crisp up as they sit.
How to store parmesan crisps
Homemade crisps will keep for 2-3 days in a tightly sealed container at room temperature (store in a cool, dry place). To keep them fresh a bit longer, they can be stored in the refrigerator for up to a week, or in the freezer for up to two months. However, they will lose their crispiness due to the moisture in the refrigerator/freezer.
For best flavor and texture, I recommend making your crisps the same day, when possible. One batch takes about 5 to 7 minutes in the oven, and the cheese can be grated ahead to save time.
What to pair with parmesan crisps
- Warm soup (like tomato soup)
- Side salad
- Baked potato
- Cured meats on a charcuterie board
- Thin sliced tomato and a pinch of salt
Or, eat your parmesan crisps as is for a crunchy snack!
- ½ cup freshly grated parmesan cheese
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Grate parmesan cheese fresh from a block into a bowl. If desired, add optional additions like dried rosemary and garlic powder, stirring to incorporate.
- Measure parmesan cheese one scant tablespoon at a time onto lined baking sheet and spread into an even circle (without holes). Cheese will not spread much in the oven, so they can be placed about an inch apart.
- Bake for about 5 to 7 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 (like brands in a green canister) will not work for this recipe. Many store bought cheeses use anti-clumping powders which prevent cheese 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, up to a week in the refrigerator, or up to two months in a sealed container in the freezer. They may lose their crispiness over time, especially if refrigerator or frozen, and are best served fresh.
Can these be made in bulk and stored?
Hi Sheri, these crisps will keep for 2-3 days in a sealed container, but may lose their crispiness over time. You can also freeze them for up to 2 months!
I finely shredded the cheese and mounded by teaspoon instead of tablespoon. Cooked for 5 minutes. Worked perfect! Such an easy & quick addition to appetizers.
Great to hear, Angie!
I made a spicy herb shrimp alfredo pasta with a side spinach salad with cranberries and walnuts. The Parmesan crisps were perfect to go with the salad and the pasta love the recipe
Hi Tonia, thank you for the great review!
You say grated parm, did you mean shredded? Just wondering as I wasted my ing. And time?
I used grated parmesan cheese in mine, though shredded would probably work as well.
Did I miss an ingredient? What holds them tougher other the three items listed?
No other ingredients are needed 🙂 it is surprisingly simple!