Are you up to your ears in Thanksgiving dinner planning?
I figured you might be, so I won’t keep you long. I want to share with you an easy and delicious appetizer recipe that can be thrown together in the final minutes before your guests arrive on Thursday.
Let’s get right to it.
A Last Minute Appetizer Your Guests will Love
These Rosemary Parmesan Cheese crisps look so fancy, no one will guess they have only four ingredients, take just a few minutes to prep, and bake for less than 10 minutes.
The warmth of the fresh rosemary and the salty bite of the Parmesan are an all-star combination. I guarantee your guests won’t mind lingering around the snack table a little longer if your turkey is late coming out of the oven.
Are there really families whose Thanksgiving dinner is ready on time?
Then there’s the texture – oh, the texture. Their almost paper thinness gives them a savory crisp that’s nearly as fun to hear as it is to taste. Yum-O. Better and healthier than potato chips, these Parmesan Cheese crisps will have everyone around the table wanting more.
Not only are these homemade cheese crisps easy to make, the recipe is also fairly adaptable. Any fresh or dried herbs can be used, and Pecorino Romano can be substituted for Parmesan if you like an extra salty flavor. I did try using a couple of higher moisture cheeses (cheddar and Gruyere) and, though the flavor was good, they didn’t crisp when baked. I’d stick to the dry, block cheeses for the best results.
The flour can also be omitted for those with gluten or grain-free needs, but the cooking time will need to be reduced slightly and the texture of the final product will be more delicate than the original.
Rosemary Parmesan Cheese Crisps!
- 2 cups finely grated Parmesan cheese (a little more than ⅓ lb)
- 4 tsp all purpose flour
- 4 tsp chopped fresh rosemary, divided
- Sea salt (omit if using Pecorino Romano cheese instead of Parmesan)
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- In a mixing bowl, combine grated cheese, flour, and 2 tsp of the rosemary.
- Use a measuring spoon to drop 2 level Tbsp of the cheese mixture onto the parchment, using clean fingers to flatten it into a 3" diameter circle. Continue until all 14 circles are formed.
- Sprinkle the remaining 2 tsp rosemary evening across the tops of the uncooked crisps, then sprinkle lightly with sea salt before baking. (Skip the salt if using Pecorino Romano cheese since it's saltier than Parmesan)
- Bake for 6 minutes, then rotate pans (if not using a convection oven) and watch closely for 2-3 more minutes. Remove when the surface is lightly golden and the edges are just beginning to brown.
- Allow to cool completely on pan before carefully transferring to serving plate. You may break a few during the transfer, so making a double batch might be a good idea if you're serving them to a larger crowd.
Additional Recipe Notes
The baking time is paramount with these Parmesan Cheese crisps. Watch them closely after the 6 minute mark to allow them to develop a soft golden brown without the edges getting too dark. Once removed from the oven, allow them to dry completely on the baking sheet before transferring to the serving plate.
In the spirit of full disclosure, their irresistibly light crisp of these all star appetizers is also their only drawback – they are delicate and should be handled very carefully when transferring to the serving dish. For that reason, you’ll want to be extra careful to protect them if you plan to take them with you to your Thanksgiving gathering. Packing them in a small box lined with paper towels and without much room for sliding around during transit seems like the best option…if you do break a few, a little birdie told me the broken pieces make a pretty stellar soup topper!
There’s really no packaged product to which I could compare the price of these Parmesan cheese crisps. I admit they don’t really fall into the “cheap” category, but the price isn’t unreasonable in light of the fact that they’re made from fresh, real ingredients, including high quality cheese. I bought the block of Parmesan at Trader Joe’s, where the price was a whopping 60% less than at a competing grocery store in my city. You could buy pre-shredded Parmesan, but it would raise the cost quite a bit.
- Parmesan Cheese: 2.26
- Flour: $0.01
- Salt: $0.01
- Rosemary: $0.10 (free if you grow your own!)
Total: $2.38 per batch ($0.17 per crisp)
Note from Tiffany: Not to be argumentative, but I think these are very affordable! When we’re short on time, our first instinct is to stop at the store and pick something up. Trying to be healthy, we aim for the trays of pre-cut fruits and vegetables, right? Even the smallest container costs at least $5! For just as long as it would take to stop at the store, you can make an extremely elegant appetizer for a fraction of the cost. Thanks Dena!!
The Bottom Line
These fast and easy Rosemary Parmesan Cheese Crisps are full of savory flavor and have an irresistibly light and crispy texture that would be impossible to find in boxed crackers and crisps.
Any way you slice it (punny, eh?), cheese costs money, the flavor of these Parmesan cheese crisps is so robust that most guests won’t want to eat more than two or three, which helps make up for them being a little on the costly side. And they’re certainly less expensive than putting out a cheese tray.
I’ll definitely make these Parmesan cheese crisps again since they are an easy and delicious way to add a fancy touch to a dinner party or holiday gathering!