This Parmesan Crisps recipe is quick & easy to make, light & crunchy, and so full of flavor – a perfect side, snack, or last minute appetizer! Enjoy as a topping for a bowl of Easy Minestrone Soup or a Kale Caesar Salad.
Having a family gathering for the holidays and need a recipe for the perfect last minute appetizer? Or just an easy side recipe for a great bowl of soup, like this recipe for the best minestrone or even my Zuppa Toscana Soup?!
I figured you might, so I want to share with you this appetizer recipe that can be thrown together in minutes.
These Parmesan Crisps are the perfect quick & easy recipe!
The warmth of the fresh herbs and the salty bite of the Parmesan are an all-star combination. If you’re making them for the holidays, I guarantee your guests won’t mind lingering around the snack table a little longer while they wait for dinner!
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 (that is, besides these wonderful homemade chips), these Parmesan Cheese crisps will have everyone around the table wanting more.
Rosemary Parmesan Cheese Crisps
Not only are these Parmesan chips (AKA ‘cheese chips’) beyond delicious, they’re also:
- Quick & Easy. Bakes in 8 minutes!
- Versatile. Mix and match herbs for different flavors.
- Gluten free friendly. Use gluten free flour, or omit the flour all together.
- Perfect as a side, as a snack, or for the holidays!
Ingredients for Rosemary Parmesan Crisps
- Parmesan cheese
- All purpose flour
- Fresh rosemary (or other herbs)
- Sea salt (I highly recommend this one HERE because it doesn’t contain microplastics!)
How to Make Parmesan Crisps
- In a mixing bowl, combine 2 cups grated cheese + 4 tsp flour + 2 tsp rosemary.
- Drop 2 Tbsp of the cheese mixture onto a large baking sheet lined with parchment, then flatten it into a 3″ diameter circle. Continue until all 14 circles are formed.
- Sprinkle the remaining 2 tsp rosemary evenly across the tops of the uncooked crisps, then sprinkle lightly with sea salt before baking.
- Bake for 6 minutes, 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 the pan before carefully transferring to the serving plate.
Note: 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 Parmesan Crisp Recipe Tips
Baking time
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.
Handle your Parmesan cheese crisps carefully
In the spirit of full disclosure, the 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. 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!
Why are my Parmesan Crisps Chewy?
Your cheese crisps can turn out too chewy if you measured too much of the parmesan mixture to the baking sheet, making them too thick to turn out crisp.
Can I Make Substitutions to this Parmesan Crisps recipe?
Yes! This recipe is quite versatile. Any fresh or dried herbs can be used, or some people even add sesame seeds. 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 cheese and Gruyere) and, though the flavor was good, they didn’t crisp when baked. I’d stick to the dry, block cheeses, rather than shredded cheeses, for the best result.
Can I Make Parmesan Crisps gluten free?
Yes, you can always use gluten free flour in place of all purpose flour.
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.
Are Parmesan Cheese Crisps a good keto snack?
As long as the flour is omitted, these cheese crisps would be friendly snacks for those eating keto diets. Your texture will be a bit crispier without the flour.
Do parmesan crisps need to be refrigerated?
Since they are so easy to make, I would recommend that you make enough for what you will need for a day. If you refrigerate them, they will no longer be crispy.
What to Serve with Parmesan Crisps?
- Roasted Red Pepper Tomato Soup
- Zuppa Toscana Soup
- Easy Minestrone Soup
- Kale Caesar Salad
- Italian Pasta Salad
More Parmesan Recipes to Try
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Parmesan Crisps
This Parmesan Crisps recipe is quick & easy to make, light & crunchy, and so full of flavor – a perfect side, snack, or last minute appetizer! Enjoy as a topping for a bowl of Easy Minestrone Soup or a Kale Caesar Salad.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 14 crisps 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups finely grated Parmesan cheese (a little more than 1/3 lb)
- 4 tsp all purpose flour (or gluten free flour)
- 4 tsp chopped fresh rosemary, divided (or other herbs)
- Sea salt (omit if using Pecorino Romano cheese instead of Parmesan)
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- In a mixing bowl, combine 2 cups grated cheese + 4 tsp flour + 2 tsp rosemary.
- Use a measuring spoon to drop 2 level Tbsp of the cheese mixture onto a large baking sheet lined with 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 evenly 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.
Kate
Well, I tried them but they didn’t come out right.
They never formed chips; I just ended up with toasted Parmesan. Is it possible that this happened because I was using Kraft Parmesan? Would a higher quality cheese get better results?
Dena Norton
Hi Kate. I’m so sorry these didn’t turn out for you. I wouldn’t expect the Kraft Parmesan to make that much of a difference, unless it was coarsely grated instead of fine. Are you sure you added the flour? Also, maybe you spread them too thin? When I make them, there’s a solid layer of the mixture on the pan maybe 1/8 inch thick. I hope one of these tips works if you try them again!
Kate
I’ll have to try them again. I spoke with a chef friend who said it was probably because I used finely ground Parmesan, rather than grated. Oh, well – live and learn, right? I’ll let you know how the next attempt goes!
Dena Norton
Yes, please report back to let me know how it goes!
Kate
I was wondering how far in advance these could be made and what sort of storage is recommended.
Can I make them the day before a party and should they be stored in an airtight container?
I’m really looking forward to trying this recipe!
Dena Norton
Thanks for the question, Kate. Yes, you could make them a day in advance and store them in an airtight container – just be sure to let them cool completely before storing so they’re crisp and dry. Enjoy!
lottie
sorry but I have to say, Parmesan is not and has never been Vegetarian. can this recipe be refiled please?
Tiffany
Hi Lottie! Traditionally speaking, vegetarian diets omit meat, while vegan diets omit all animal-related products.
maureen p.
these are over the top delicious! didn’t make the xmas table because i didn’t have parchment paper. just made them to test out for upcoming dinner party and they are a winner. i experimented with diameter and i prefer the thinner wafer size than the 3″ suggested size so i pushed them down to almost 4″. also finished off the second batch with garlic salt which came out great. they look very sophisticated and way harder to make than they really are. i agree with the bottom line comment ” the flavor of these crisps is so robust that most guests won’t want to eat more than two or three”
a keeper recipe! thank you!
Dena Norton
I’m so glad you loved them, Maureen – and I hope your dinner party guests do as well! Your addition of garlic salt sounds like a great idea. Happy New Year!
Anita Burns
Forgot to click “notify me” on the previous question about possibly adding some grated fontina or a sprinkle of water to give them a teeny bit less breakable-ness.
Thanks,
Dena Norton
Hi Anita,
I’m sorry for the late reply on this! I wouldn’t recommend adding fontina simply because it’s texture is so soft and moist compared to the Parmesan. When I attempted cheddar and Gruyere, both gave an almost chewy texture. I think sticking to the drier cheese is the key to the light, airy, and irresistibly texture these crisps have. You might just want to bake an extra large batch and try to pack them well with paper towels, etc. for safe transport.
I’d love to hear how your group likes them if you do end up taking them! 🙂
Anita Burns
I’m going to serve these to my writer’s group next time we meet. I was wondering if they could be made a teeny bit sturdier if I added a touch of grated fontina to the mix to give it a little more “glue” without sacrificing the crispiness. Or perhaps sprinkle with water before baking to give the flour something more to hold them together.
Any comments on this would be appreciated.