Parmesan Crisps

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These easy baked parmesan crisps are far superior to any store-bought packaged version. They come out of the oven golden and crispy, and are perfect for snacking, nibbling, and adding to salads (amongst other things!).

Parmesan crisps on a baking sheet.
Photo: Gayle McLeod

Homemade Parmesan Crisps for the Win

I originally made these parmesan crisps for a crunchy, cheesy addition to my favorite Salad Lyonnaise. Little did I know I would polish them off straight from the baking sheet. Yes, they’re that good, but here’s what else I love about them:

  • They have a clean ingredient list. I always say homemade is best, especially for simple things like parmesan crisps. Savoritz or Whisps can’t compare to the flavor and texture of this recipe. Plus, there are no additives or preservatives. Homemade wins again!
  • They store well and can be used for many things. They’ll last up to 3 weeks and can be topped on soups and salads, used as a base for an elegant appetizer, or even as a low-carb and keto snack. I’ve got more delicious ideas below!
  • They are SO easy to make. Easy cooking is always a priority, so you’ll be happy to hear these are quick to prep and cook! Just grate and bake.
Fresh block of parmesan cheese.

PArmesan Crisps Ingredients

Fresh Parmigiano Reggiano is KEY for the best parmesan crisps. Freshly grated parmesan has a finer texture and fresher flavor than pre-shredded and pre-grated parmesan. I even tested this recipe with pre-grated cheese and it didn’t melt as well or have a beautiful lacy texture as freshly grated (likely due to the anti-clumping additives, such as potato starch).

Can you make this with other types of cheeses? Absolutely! As long as you’re using a fresh quality block of cheese that melts similarly to parmesan. Asiago or Romano are great alternatives or even a blend of all three.

Prepping parmesan cheese on a baking sheet.
Baked parmesan crisps on a baking sheet.

How To Make Parmesan Crisps

  • Mound the parmesan. For each crisp, place a heaping tablespoon of grated parmesan on a silicone-lined or parchment-lined baking sheet. Then, lightly pat it down, but not all the way as the cheese will melt and flatten on its own.
  • Bake until crispy. Bake for 3 to 5 minutes at 400°F, until golden and crispy. Let them cool on the baking tray before removing them.
  • Enjoy immediately or store away. They will keep in an airtight container at room temperature for 2 to 3 weeks.
Parmesan crisps flavors.

Flavor Variations

Give your parmesan crisps some oomph with your favorite herbs and spices. All you have to do is sprinkle them on top before baking in the oven so the flavor melds with the cheese.

  • Everything Bagel Seasoning: This is my favorite spin, especially since it’s so easy to make everything bagel seasoning at home.
  • Dried Herbs: Use your favorite herbs such as dried thyme or rosemary. An Italian seasoning blend would also be great!
  • Garlic Powder: You can never go wrong with garlic and cheese put together.
  • Add some heat: Use a pinch of crushed red pepper or cayenne pepper.

Ways To Use Parmesan Crisps

  • Top on a salad: These taste great on any leafy green salad you normally add parmesan (or croutons) to, like this kale salad, Caesar salad, or wild rice arugula salad.
  • Serve with risotto or creamy soups: Add a delicious, cheesy crunch to a bowl of creamy risotto, or soups like this roasted red pepper and tomato soup and zucchini soup.
  • Serve as an appetizer: Treat these as a canape and top them with ingredients like goat cheese, smoked salmon, prosciutto, or sliced fruit. It’s all about presentation!
  • Enjoy as a snack: They’re a great low-carb snack you can eat on their own or dip into sauces like marinara sauce or basil pesto.
A pile of parmesan crisps.

If you make these parmesan crisps, I’d love to know how they turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A sheet pan of parmesan crisps.

Parmesan Crisps

4.50 from 4 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 8 crisps
Author: Lisa Bryan

Description

These homemade parmesan crisps come out of the oven golden and crispy, and are perfect for snacking, nibbling, and adding to salads, soups, and more!

Video

Equipment

Ingredients  

  • 1 cup grated Parmigiano Reggiano cheese

Instructions 

  • Mound the parmesan. Preheat the oven to 400F. Place a heaping tablespoon of grated parmesan on a silicone-lined or parchment-lined baking sheet. After you've placed a mound of cheese, lightly pat it down.
    Prepping parmesan for crisps on a baking sheet.
  • Bake until crispy. Baked for 3 to 5 minutes, until golden and crispy. Let them cool on the baking tray, then carefully remove.
    Baked parmesan crisps on parchment paper.

Lisa’s Tips

  • Storage Tip: They will keep in an airtight container at room temperature for 2 to 3 weeks. 
  • As all oven are calibrated slightly differently, do keep an eye on them so that they don’t accidentally burn. 

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 219mg | Potassium: 23mg | Sugar: 0.01g | Vitamin A: 108IU | Calcium: 111mg | Iron: 0.1mg
Course: Seasoning
Cuisine: Italian
Keyword: Parmesan crisp recipe, Parmesan Crisps
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.50 from 4 votes

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8 Comments

  1. Help! I don’t know what I did wrong. I used high quality Parmesan reggiano. Grated finely. Baked 5 minutes. They LOOK just like yours but they are so chewy. Advice please.3 stars

  2. Made these tonight and o how they are delicious! Pretty easy too! It is hard not to eat the whole pan. Thank you for coming up with recipes that are so good for us (this one as well as the French carrot salad)5 stars