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.
4 tsp chopped fresh rosemary, divided (or other herbs)
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 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.