Ingredients
Scale
Basic Parmesan Crisps:
- 2 cups freshly grated Parmesan cheese (about 6 oz)
Optional Seasonings (choose one or combine):
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon everything bagel seasoning
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Do not skip this step—the cheese will stick to bare metal.
- Prepare Cheese: If using a block of Parmesan, grate it finely using a box grater or food processor. Pre-grated Parmesan from a bag won’t work as well due to anti-caking agents.
- Portion Cheese: Drop heaping tablespoons of grated Parmesan onto the prepared baking sheet, spacing them about 2 inches apart (they spread as they melt). You should fit about 12 crisps per standard baking sheet.
- Flatten Slightly: Use the back of a spoon or small offset spatula to gently spread and flatten each mound into a thin, even circle about 2-3 inches in diameter. Don’t press too thin or they’ll burn; don’t leave too thick or they won’t crisp.
- Add Seasonings (Optional): If using any dry seasonings, sprinkle them lightly over the cheese mounds now.
- Bake: Bake for 5-7 minutes, watching carefully, until the cheese melts, spreads, bubbles, and turns golden brown with darker golden edges. The crisps should look lacy with small bubbles throughout. Timing varies by oven—start checking at 5 minutes.
- Cool on Pan: Remove from oven and let crisps cool completely on the baking sheet for 2-3 minutes. They’ll firm up as they cool. Don’t try to move them while hot—they’re very delicate.
- Transfer to Rack: Once cool enough to handle but still slightly warm, use a thin spatula to carefully transfer crisps to a cooling rack. They’ll continue crisping as they cool completely.
- Serve or Store: Serve immediately or store in an airtight container for up to 1 week.
Notes
- Always grate Parmesan fresh from a block—pre-grated won’t crisp properly.
- Watch closely during baking—they go from perfect to burnt quickly.
- Crisps firm up significantly as they cool—don’t overbake trying to make them crispy.
- If crisps are chewy, bake 1 minute longer next batch.
- Parchment paper or silicone mat is essential to prevent sticking.
- Store in airtight container with paper towel to absorb moisture and maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 3 crisps
- Calories: 80
- Sugar: 0g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 15mg