Parmesan Crisps Recipe
Grated parmesan is already dry and low in moisture, so when it hits a hot oven the proteins and fat render out and re-set into a crisp, lacy wafer with no flour, egg, or binder needed at all.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
Ingredients
- 2 cups parmesan cheese, finely grated (from a block, not pre-shredded)
- 1/2 tsp black pepper, freshly cracked
- 1/4 tsp garlic powder (optional)
- 1 tbsp fresh rosemary, finely chopped (optional)
Nutrition per serving
- Calories
- 145
- Protein
- 13g
- Carbs
- 2g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (205°C). Line two baking sheets with silicone baking mats; parchment works but silicone releases the crisps more cleanly.
- 2In a bowl, toss the grated parmesan with the black pepper, garlic powder, and rosemary, if using, until evenly distributed.
- 3Drop tablespoon-sized mounds of the cheese mixture onto the prepared sheets, spacing them at least 2 inches apart, they spread as the cheese melts.
- 4Use the back of a spoon to gently flatten each mound into a rough 2-inch round.
- 5Bake one sheet at a time for 5-7 minutes, until the crisps are golden brown at the edges and lacy through the center.
- 6Remove from the oven and let the crisps cool on the baking sheet for 2-3 minutes before touching them; they're soft and pliable straight out of the oven and firm up as they cool.
- 7Use a thin spatula to transfer the cooled, crisped rounds to a wire rack or a paper towel-lined plate.
- 8Let the baking sheet cool completely before repeating with the remaining cheese mixture, a hot sheet makes the next batch spread too thin and burn faster.
Tips & variations
- Use a fine microplane for a delicate, quick-melting crisp, or the small holes of a box grater for a slightly thicker, chewier-centered one.
- While still warm and pliable, drape a crisp over a rolling pin or the back of a muffin tin to shape it into a small edible bowl for salads or soup garnish.
- Swap the rosemary for finely chopped thyme or a pinch of red pepper flakes for a spicier version.
- Crumble any broken or misshapen crisps over roasted vegetables or a Caesar salad instead of plain grated cheese.
Storage & reheating
Store cooled crisps in an airtight container at room temperature, layered with paper towels to absorb any stray moisture, for up to 5 days. Don't refrigerate them, the cold and humidity make them chewy instead of crisp. If they soften, re-crisp in a 350°F (175°C) oven for 2 minutes.
Tips from the Tulo kitchen
- Spreading the cheese too thickly in the center makes a greasy, oily puddle instead of a lacy crisp; a level tablespoon flattened thin is the right amount.
- Aged parmesan (12 months or older) has less moisture and melts into a crisper wafer than younger, softer wedges.
FAQ
Can I use pre-shredded parmesan from a bag?
It's not recommended. Bagged shredded parmesan is coated in cellulose to prevent clumping, and that coating keeps it from melting into a cohesive lacy round; it tends to stay grainy and separate instead.
Why did my crisps turn out oily instead of crisp?
This usually means the mounds were piled too thick or the cheese was ground to a powder-fine texture instead of a coarser grate; a medium grate and a thin, level tablespoon per crisp bakes more evenly.
Can I make parmesan crisps ahead of time?
Yes. They keep well in an airtight container at room temperature for up to 5 days as long as they're layered with paper towel to catch any condensation.
What's the difference between parmesan and Parmigiano-Reggiano for this recipe?
Parmigiano-Reggiano is a protected, aged Italian product with a drier, more concentrated flavor; domestic parmesan works fine here but tends to be slightly moister, so watch the bake time closely since it may need an extra minute.
