Parmesan Cheese Crisps
Make cheesy Parmesan crisps for a quick and easy, light and crunchy side, snack, or last-minute appetizer. Delicate and perfectly crispy, they’re the perfect blend of salt and herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 14 crisps 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 cups finely grated Parmesan cheese (a little more than ⅓ lb) (200g)
- 4 tsp all purpose flour (or gluten free flour) (10g)
- 4 tsp chopped fresh rosemary, divided (or other herbs) (2g)
- 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.
Notes
- Use grated Parmesan. Grated is smaller than shredded, but larger than ground (which is the size of coarsely ground powder). Use the smaller section on a box grater and grate it yourself!
- Baking time. Six minutes is the minimum you’ll need, but watch the Parmesan crisps closely after that. It doesn’t take long at all for them to go from perfectly golden brown to burnt on the edges.
- Handle carefully. The irresistibly light crisp of these Parmesan chips is also their only drawback – they are very delicate and break easily when transferring from the baking sheet to the serving dish. Luckily, they still taste delicious even if they break!
- Packing for transport. If you’re bringing Parmesan crisps to a party, package them in a small box or container lined with paper towels and without too much room for sliding.
