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This parmesan crisps recipe is super easy to make, flavorful, and addictive. They’re the perfect topping for salads and soups and even make an indulgent snack!
Try my Baked Balsamic Parmesan Zucchini or Parmesan Crusted Chicken next.
Why you’ll love it
Oh man, it sure is hard to resist snacking on these parmesan crisps. It’s been a while since I’ve made them (I topped this Butternut Squash Cauliflower Soup with them), and I decided they need their own post. Yes, they’re that good! And they have only one ingredient.
I tend to reserve these for topping soups and salads rather than eating straight up, but everything in moderation, right? 😉 They do make a fantastic low-carb or keto snack if you’re into that sort of thing! They’re gloriously cheesy with an irresistible crisp texture.
What you’ll need
- Parmesan – make sure to grate your own from a block. It’s important in this recipe because the pre-grated kind won’t work the same way using this technique. Also, you want good-quality cheese because it shines in this recipe!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use a Microplane zester to get that perfect dusting of parmesan for the ideal texture.
- Here’s my go-to baking sheet.
- You can use a Silpat baking mat if you wish for easier cleanup.
Helpful tips
- You don’t want to let them get too dark, or the cheese will taste bitter.
- If you made these parmesan crisps as written, they will generally have a crispy texture, especially around the edges. It sounds obvious, but lots of these cheese crisps recipes can yield variances in texture!
How to make parmesan crisps
This is an overview, and full ingredients & instructions are in the recipe card below.
- Freshly grate your parmesan from a block.
- Arrange the piles of grated cheese on a baking sheet that’s been covered in parchment paper, spaced out because they do spread.
- Bake until the edges start to turn golden, taking care to not overcook them.
Pro tip
Have fun changing it up. Toss on some ranch seasoning, bagel seasoning, add sesame seeds, etc.
What to serve with parmesan crisps
- They’re great on a salad. Take a classic Caesar Salad to the next level with these bad boys! Or crumble them onto an Italian salad with my Olive Garden Salad Dressing for another fantastic pairing.
- I love them in soups as well. Try them on my Fire-Roasted Tomato Soup, cozy Italian Sausage Orzo Soup, or silky Easy Zucchini Soup.
- They’d be great on top of these Caprese Crostini for a memorable appy.
Leftovers and storage
- Store in an airtight container at room temperature for a few days if you manage to have any leftovers. They should stay nice and crisp.
- I don’t recommend freezing these because the moisture after thawing will certainly soften them up.
If you made these parmesan cheese crisps, please leave a star rating and review below! What do you eat these delicious crisps with? You can also tag me on Instagram.
Easy Parmesan Crisps Recipe
Ingredients
- 2 cups Parmesan cheese finely grated
Instructions
- Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with parchment paper or a Silpat silicone baking mat.
- Grate the Parmesan cheese finely.
- Make tablespoon-size piles of the grated cheese on the parchment paper, spacing them an inch or so apart. I made mine a bit larger than tablespoon-size, but anywhere around there will work.
- Bake the cheese for 5-7 minutes or until it’s nicely bubbly and the edges are golden. The first batch will take a bit longer since the baking sheet is going in cold. You don’t want them to be too brown or the cheese will taste bitter.
- Let the cheese crisps cool for a few minutes on the baking sheet. You can eat them immediately or store them in a sealed container for a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you share which brand of a Parmesan Cheese block that you use?
Hi Teresa! We’re in Canada, so that may not be of very much use to you. Just make sure it’s a real block from Italy. Then it’s all good! 🙂
I tried using cupcake papers instead of parchment paper and that didn’t work out so well. I’ll try parchment paper next time.
Thanks for the tip! 🙂
Easy, fast and best I have tasted!
Wonderful! Thanks for letting me know!
Oh man these are sooo tasty. I was given a wheel of Parmesan cheese so I will be making these again!
Awesome! So glad you liked them, Brenda!