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If you can open a bag of chips, you can make these Parmesan Cheese Crisps. They’re just as crunchy, and way more impressive. All you need is one ingredient ~ Parmesan cheese! This is how simple it is: you make little piles of grated Parmesan cheese on a baking sheet, and bake it for 10 minutes.  It melts down, bubbles away, and then crisps up right before your eyes.  Your eyes will be glued to the oven window. Depending on the type of Parmesan you use, how old it is, how it’s grated, and how thick you make your little piles, you will get slightly different results, but – good news – there is no wrong way to do these.  Whether they’re lacy, scraggly, or smooth and even, they will taste fantastic.  The cheese melts and then toasts to a super crispy texture with a flavor that reminds me of, ok I’ll say it, bacon.  You can use them as snacks with a glass of wine, or as creative garnishes on all sorts of things. The only absolute is that you must have a nonstick surface to bake these on.  I used my trusty Silpat mat, but I also tried …

Total time

0 minutes


  • Parmesan cheese (grated)
  • optional add ins
  • fresh rosemary leaves, very finely minced
  • sesame seeds
  • fresh cracked black pepper
  • walnuts, very finely minced
  • hot pepper flakes


  1. Set oven to 400F
  2. Make 2" round piles of grated Parmesan cheese on a silpat or parchment paper lined baking sheet. Use about 1 to 1 1/2 tablespoons of the cheese for each pile. You can use a 2" cookie or biscuit cutter as a mold, or make the circles of cheese by eye. Try to get it as even as possible around the edges so the crisp will be sturdy. Space the circles about 2 inches apart.
  3. Bake for 10 minutes, but keep an eye on them. They may need slightly more or less time. They are done when they have stopped bubbling and are just beginning to turn golden around the edges.
  4. Remove from the oven and let cool on the pan for a couple of minutes. Gently lift the crisps off the pan with a slim spatula or spreading knife. Be extra careful, the crisps are delicate. Set them on paper towels to finish cooling.

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