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Several round parmesan crisps with spices, such as black pepper and red pepper flakes, are arranged on crinkled white parchment paper.
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Parmesan Crisps

These Parmesan crisps make a delicious low-carb snack, crunchy salad topper, or a pretty garnish, and you literally only need ONE ingredient to make them! The texture and flavor is so much better than store-bought cheese crisps.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizers/Snacks, Salad Dressings & Toppings
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 4 ounces Parmesan cheese, freshly shredded (see note)
  • optional: 1 teaspoon mixed dried herbs (e.g., Italian seasoning)
  • optional: freshly ground black pepper, red pepper flakes, to taste

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Place 1 tablespoon of grated Parmesan cheese onto the prepared baking sheet, lightly spreading it out, as evenly as possible, into a small circle, around 2 to 3 inches wide. Leave about 1 inch of space between each mound to allow for spreading. Repeat with the remaining cheese to make 16 crisps.
    4 ounces Parmesan cheese, freshly shredded
  • If desired, sprinkle cheese with dried herbs, black pepper, and/or red pepper flakes.
    optional: 1 teaspoon mixed dried herbs (e.g., Italian seasoning), optional: freshly ground black pepper, red pepper flakes, to taste
  • Place the baking sheet in the preheated oven and bake for 7 to 8 minutes, or until the cheese is melted and light golden brown. Keep a close eye on the crisps as they can go from perfect to overdone quickly.
  • Remove the baking sheet from the oven and let the Parmesan crisps cool on the sheet for about 5 minutes. They will crisp up as they cool.
  • Remove from the baking sheet, using a spatula, and serve.

Video

Notes

  • Shredded cheese: It’s best if you shred your own Parmesan cheese; it will melt and taste better. I use a box grater with the medium-sized holes. Four ounces of cheese yields a generous cup of shredded cheese, and will make 16 crisps. Once the cheese is shredded, it can be refrigerated in an airtight container until you're ready to use it.
  • Storage: Cool Parmesan crisps completely. Store in an airtight container at room temperature, for up to 5 days.
  • Toaster oven: To make a small batch of Parmesan crisps, preheat your toaster oven to 400°F (it preheats very quickly). Line a small baking pan with parchment paper, arrange shredded cheese to make 3 to 4 crisps, depending on the size of your toaster oven. Bake as directed.

Nutrition

Serving: 2crisps | Calories: 56kcal | Carbohydrates: 0.5g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 227mg | Potassium: 13mg | Sugar: 0.1g | Vitamin A: 111IU | Calcium: 168mg | Iron: 0.1mg

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