Parmesan crisps truly make the most simple yet elegant snack.
While you can buy them at the store for the price of an arm and a leg, it’s much better to make your own and save lots of money. Plus, easy baked parmesan crisps taste so much better over the packed varieties.
Making easy Parmesan crisps has become one of our favorite go to snacks. They’re a perfect snack if you’re trying to cut out processed snacks, are following a keto or low carb diet, or they make a fantastic crispy addition to a charcuterie board.
These little parmesan cheese gems only take 6 minutes to make, and I know this will be a recipe you make over and over again.
You can actually make Parmesan crisps either on the stovetop or in the oven. My favorite way to cook them is in the oven since it’s easier to cook a large batch plus I don’t have to keep an eye on them.
OVEN BAKED PARMESAN CRISPS
To make easy oven baked Parmesan crisps you basically just need shredded Parmesan cheese! How easy is that?
You can pick a spice of your choosing go sprinkle over the top before baking, some of our favorites are:
Pepper
Garlic salt (go light since Parmesan is salted)
Italian seasoning
For this particular batch of parmesan cheese crisps, we just sprinkled on a little bit of garlic salt. The sky is endless on what type of favorite seasoning you could sprinkle over the top of these tasty cheese snacks.
Equipment we used:
Baking sheet
Parchment paper
Tablespoons
We love to use parchment paper on our baking sheets, it makes for such easy cleanup!
Parchment paper also keeps the oven baked cheese crisps from sticking to the baking sheet—which makes it much harder to clean up. A silpat would also work well or possibly foil.
MAKING PARMESAN CRISPS
Preheat oven your oven 400 degrees and make sure the rack is in the center of the oven.
Lay a sheet of parchment paper on the baking rack.
Drop the shredded Parmesan by 1 tablespoonful mounds onto the baking sheet. Make sure to leave a couple inches of space between each cheese mound.
Bake on the center oven rack for 6 minutes until crisp.
Let cool slightly on the baking sheet before removing. If you used parchment paper, the baked Parmesan crisps should just pop right off the pan.
If by chance your Parmesan crisps stuck a little to the pan, try using a thin metal spatula to get them off the baking sheet in one piece.
Enjoy! If you loved parmesan crisps you’ll also love our recipe for zucchini parmesan chips too.
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Stephanie says
Can the Parmesan chips be stored for a couple days?
WholeLottaYum says
They can in the fridge, but it will soften the chips slightly. You could try reheating them for a minute or so to crisp them back up but I haven’t tried that before so I’m not 100% certain they’ll crisp to how they were when first baked.