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You are here: Home » Appetizers

Parmesan Crisps

Apr 6, 2022 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 8 reviews
A closer view of parmesan Crisps being stacked onto each other on slate plate
A closer view of parmesan Crisps being stacked onto each other on slate plate
A further back view of Parmesan Crisps being stacked onto each other on slate plate with cherry tomatoes as a garnish

Parmesan crisps are the perfect little appetizer bite or snack. They're like a nutty and savory gluten-free cracker. Eat them plain, with fresh salsa, with a dip, or include them as part of your cheeseboard.

overhead view of some overlapping parmesan crisps on a wood board

There are certain things in life that are absolutely 100% irreplaceable:

  • Family 
  • Friends
  • Love (the true kind)
  • A good laugh AND a good cry ( let's face it, we all need one every now and then)
  • A heart to heart conversation (with someone who truly cares)
  • A good run ( or anything that allows you to let your frustration out for that matter)
  • Chocolate (need i say more?)
  • And... Parmesan cheese

Yep. Parmesan cheese. It's one of those things in this world that can't be replicated. We decided to embrace the crave-worthy flavor of parmesan cheese and created this simple 1-ingredient parmesan crisps recipe that is delicious on its own or any way you would normally use a chip or cracker.

We've often talked about awesome dairy-free cheese alternatives that can be found in the market... and they are getting better and better, but nothing can truly capture the unique flavor, nuttiness, and texture of Parmesan cheese.

Especially if you get your hands on some authentic Parmigiano Reggiano. There's nothing like the real thing, period.

But wait, can we elevate Parmesan Cheese? Can we move it from being sprinkled on pasta to making it the star of the show? We think we can! Try making our parmesan crisps recipe just once and see if you do not agree. All you're gonna need is parmesan cheese.

Ingredients for Parmesan Crisps

Shredded or Grated Parmesan Cheese. That's it. I do recommend quality over cost. ¾ cup will make 12 parmesan crisps.

What is Parmigiano Reggiano Cheese?

It's a delicious, salty, and nutty Italian cheese. This hard cheese can only be called it Parmiggiano Reggiano cheese if it comes exclusively from the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po in Italy. It's a Protected Designation of Origin (PDO) which means that it can only be produced in a specific geographic area and needs to have specific and strict characteristics. In this case, a few of the requirements are raw cow's milk, the cow's feed, no additives, and aged a minimum of 6 months.

You can find Parmesan cheese in your local market that may have been produced with similar methods, but it won't necessarily be an authentic Parmiggiano Reggiano.

Optional Additions. Add any of these to the parmesan before baking for flavor and variety. Honestly, we just like them plain.

  • Dry oregano
  • Hot pepper flakes
  • Black pepper
  • Lemon Zest
  • Garlic powder
  • Za'atar

What Are Parmesan Crisps?

A thin wafer-like chip made purely from parmesan cheese, these parmesan chips are perfect on a salad, as a snack, in a sandwich, or as a delicious garnish on pasta dishes.

Parmesan pressed into a pan to make crisps
Parmesan cheese being fried onto a nonstick pan to make crisps
Parmesan crisps lined up on a parchment paper line baking pan
A comparison of the size of parmesan crisps made in the oven vs. pan fried
The parmesan crisps made in the oven are bigger than the ones made in a skillet.

How to Make Parmesan Crisps?

Making these delectable, crunchy, salty slivers is really quite easy. You just need a baking sheet and an oven or skillet on a cooktop. Both methods are simple and quick. We liked the results from the oven better and found that the crisps were larger and more crispy baked.

How Do You Make Baked Parmesan Crisps?

Preheat the oven to 400º F. Line a baking sheet with parchment paper. Spoon 1 tablespoon of parmesan cheese slightly flatten it and repeat until all the cheese is gone. Bake for 4 minutes.

How to make Parmesan Crisps in a Pan?

You can make them in a pan. We tried both methods (oven and pan) and found that the ones made in the oven are larger and crispier.

For the pan method, spoon grated Parmesan cheese, one tablespoon at a time, over a nonstick skillet. Flatten it slightly and cook over medium heat for 2-3 minutes. Using a fork or a thin spatula, carefully turn it over and cook for an additional 2-3 minutes. Set aside.

A closer view of parmesan Crisps being stacked onto each other on slate plate

How to Store Parmesan Crisps

Keep your leftover parmesan crisps in an airtight container at room temperature for a few days. They do not need to be refrigerated.

Can You Freeze Parmesan Crisps?

Yes. They are pretty delicate, so you would need to have a hard-sided plastic container and stack them carefully, but in theory, they can be frozen. They are so quick to make that we don't see the need to freeze them.

How Do You Keep Parmesan Crisps Crispy?

An airtight container helps. If they get soggy baking them at a low temp 200º-250ºF will crisp them up, but be careful not to overcook them and burn them.

How Many Carbs are in Parmesan Crisps?

If you follow our recipe, all you need to do is look at your parmesan container and find out how many carbs are in one tablespoon of your parmesan of choice and that will tell you how many carbs are in each parmesan crisp. The answer I found was about 0.2 grams of net carbs per tablespoon. It certainly may vary depending on brand and quality though. You can figure out the number of calories in your parmesan crisps using the same method.

How To Make Cheese Chips Crispy?

If your parmesan cheese crisps have gotten soggy you can easily crisp them up in the oven at 200ºF for a few minutes.

What to Serve With Parmesan Crisps?

You can serve these parmesan cheese crisps with so many different things! Top them with spicy or sweet salsa, chopped tomato or cucumber, or add them to salad or soup like a crouton. Munch on them plain as a low-carb snack. Add them to your cheeseboard, or appetizer dish. Use them for dips or add them to sandwiches for a little crunch. The possibilities are endless.

Are Parmesan Crisps Keto?

Yes. They are low-carb, with 1.9 grams of protein per crisp, and 1.4 grams of fat per crisp, making them perfect for the keto diet.

Are Parmesan Crisps Gluten-Free?

Yes. Gluten-free simply means free of wheat, barley, or spelt which are all grains. Parmesan does not have any of these ingredients.

Overhead view Parmesan Crisps being stacked onto each other on slate plate with cherry tomatoes as a garnish

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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A further back view of Parmesan Crisps being stacked onto each other on slate plate with cherry tomatoes as a garnish

Parmesan Crisps


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Vicky and Ruth
  • Total Time: 30 mins
  • Yield: 12 crisps
  • Diet: Vegetarian
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Description

Parmesan crisps are the perfect little appetizer bite or snack. They're like a nutty and savory gluten-free cracker. Eat them plain, with fresh salsa, with a dip, or include them as part of your cheeseboard.


Ingredients

  • ¾ cup (12 tbsp) grated Parmesan cheese


Instructions

Cooking Parmesan Crisps in the oven

  1. Preheat oven to 400F
  2. Line a baking sheet with parchment paper or use a silicon mat
  3. Spoon 1 tablespoon of parmesan cheese slightly flatten it and repeat until all the cheese is gone. 
  4. Bake for 4 minutes

Cooking Parmesan Crisps in pan on the stove

  1. Spoon grated Parmesan cheese, one tablespoon at a time, over a nonstick skillet. Flatten it slightly and cook over medium heat for 2-3 minutes. Using a fork or a thin spatula, carefully turn it over and cook for an additional 2-3 minutes. Set aside

Notes

  1. We liked the results of the crisps baked in the oven better than in the pan.
  2. Optional spice and herbs additions parmesan cheese before cooking
    • Dry oregano
    • Hot pepper flakes
    • Black pepper
    • Lemon Zest
    • Garlic powder
    • Za'atar
    • Italian seasoning
  3. This post was originally published on May 3, 2013.  It has been updated with new information and images.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Method: Oven
  • Cuisine: International

Nutrition

  • Serving Size: 1 crisp
  • Calories: 21
  • Sugar: 0
  • Sodium: 84.8
  • Fat: 1.4
  • Saturated Fat: 0.9
  • Unsaturated Fat: 0.4
  • Trans Fat: 0
  • Carbohydrates: 0.2
  • Fiber: 0
  • Protein: 1.9
  • Cholesterol: 3.6

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. cindele

    May 03, 2013 at 2:07 pm

    Loverley!! Thanks to you I remembered those kiwis that are still hiding in the back of the refrigerator- am going to try the salsa right now for Shabbat!! Happy Mother's Days..I loved your list of things that are not irreplaceable- I am adding you both to the list.

    Reply
  2. Yuri

    May 05, 2013 at 2:15 pm

    I think I can do it and will surprise Cindy and Marc when they come back on Sunday from the Susan G Komen for the Cure Walk in Philadelphia. Thanks for the recipy.

    Reply
    • Vicky & Ruth

      May 06, 2013 at 1:53 pm

      Yuri, we want pictures!!!

      Reply
  3. Jane

    April 13, 2022 at 8:39 am

    Easy and tasty! Two of my favorite things!

    Reply
  4. Jane

    April 13, 2022 at 8:40 am

    Easy and tasty!

    Reply
  5. Pamela Ravek

    April 14, 2022 at 12:58 am

    Love your amazing recipes! This crispy Parma cracker is a great, tasty accompaniment to my caesar salad and to crumble as a topping on individual casserole ramekins before baking. Although we are Paleo, I enjoy reading your recipes and sometimes make changes to suit our way of eating. I love reading about your background and history. Enjoy a warm and happy Chag Pesach Samayach to you and your mishpachot. All the best!

    Reply
    • Vicky and Ruth

      September 29, 2022 at 12:12 pm

      Thank you so much, you are so kind!

      Reply
  6. Pamela Ravek

    April 14, 2022 at 1:00 am

    Oops, I meant Mishpachot!

    Reply
  7. George

    September 24, 2022 at 11:21 am

    Simple, easy, and perfect every time.

    Reply
    • Vicky and Ruth

      September 29, 2022 at 12:05 pm

      Thank you!

      Reply
  8. CKS

    January 02, 2023 at 5:59 pm

    I don't know if I did something incorrectly, or not, but I baked a tablespoon on the parchment paper at 400 degrees, for 4 minutes. They were not anywhere close to done, let alone crispy.

    Reply
    • Vicky and Ruth

      January 25, 2023 at 12:29 pm

      We are not sure, we tested this recipe several times. I am wondering if it changes depending on the brand of parmesan cheese used.

      Reply
    • R Peterson

      March 26, 2023 at 5:44 pm

      I’ve seen several recipes all calling for more time. The recipe I use is 400* for 10-12 minutes. I start checking at 8 minutes, but it’s usually closer to the 12 minute mark. I’ve never gone over 12 minutes. It depends on the cheese moisture.

      Reply
  9. Mike

    February 24, 2023 at 7:54 pm

    Super easy and mighty tasty!

    Reply
    • Vicky and Ruth

      February 28, 2023 at 11:47 am

      Thank you! So happy to hear that you liked our easy parmesan crisps

      Reply
  10. Dominik

    May 10, 2023 at 6:35 pm

    Awesome Recipe!

    Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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