A simple and elegant snack featuring golden, lacy discs of baked Parmesan cheese—perfect for nibbling solo or adding a satisfying crunch to salads, soups, or charcuterie boards.

Why You’ll Love This Recipe

I adore how effortless this recipe is—just one main ingredient, minimal prep, and ready in under 10 minutes. Baking transforms the cheese into crisp, savory, golden rounds that feel gourmet yet are wonderfully easy. They elevate anything from salads to creamy soups, and even casseroles. And whenever I have leftover Parmesan, this is my go‑to for reducing waste—nothing goes to waste here!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Freshly grated Parmesan cheese
• Optional: a pinch of freshly ground black pepper or spices like cayenne, smoked paprika, herbs, or za’atar

directions

Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper or a silicone mat.
Use a tablespoon to scoop small mounds of Parmesan onto the lined sheet, spacing them about 1–2 inches apart.
Lightly press the tops of the cheese mounds to flatten them slightly.
Bake for 3–8 minutes—oven times vary—until golden and crisp. Keep a close eye to prevent burning.
Let crisps cool completely on the baking sheet to firm up before transferring.

Servings and timing

Yield: About 12–16 crisps (2 per serving as a snack or garnish)
Prep time: ~5 minutes
Cook time: 3–8 minutes, depending on oven and crisp size

Variations

Peppery crunch: add a pinch of freshly ground black pepper on each mound before baking
Spiced crisps: top with cayenne, smoked paprika, za’atar, everything bagel seasoning, or herbs like thyme or rosemary
Cheesy mix: use half Parmesan and half cheddar for thicker, richer crisps

storage/reheating

I store crisps in an airtight container at room temperature for up to 2 weeks. If they lose their crispiness, I re‑crisp them in a low oven (around 300 °F/150 °C) for 3–4 minutes. For freezer storage, I seal them in zip‑top bags for up to 6 months, then reheat the same way.

FAQs

What kind of Parmesan should I use?

I always grate a fresh block of Parmesan—pre‑grated cheese often has additives that affect melting and texture, giving less crisp results.

How can I prevent them from burning?

Ovens vary, so I watch closely around 3–4 minutes. Once the edges turn light golden, I take them out. Over‑baking turns them bitter.

Why are my crisps soggy?

Usually they need more time in the oven to fully crisp out, or maybe the cheese wasn’t aged enough. A longer bake at slightly lower heat helps.

How long do they last?

At room temperature in a sealed container, they stay crisp for about 1–2 weeks. Fridge storage isn’t ideal—it can introduce moisture.

Can I make them ahead of time?

Yes! I often bake a batch and store them. They’re ready whenever I want a snack, garnish, or to top a dish.

Conclusion

These Parmesan cheese crisps are a simple yet flexible snack and garnish with endless possibilities. I love how they add crunch and flair to everything I serve. Give them a try—you’ll find they’re quick to make, deliciously addictive, and wonderfully waste‑conscious.

Parmesan Cheese Crisps

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Author: Sue
Prep Time: 5 minutes
Cook Time: 3–8 minutes
Total Time: 10–13 minutes
Yield: 12–16 crisps
Category: Snack
Method: Baking
Cuisine: Italian

Print Recipe

Description

Golden, lacy Parmesan cheese crisps that are baked to perfection—ideal as a snack or crunchy garnish for salads, soups, or charcuterie boards.

Ingredients

1 cup freshly grated Parmesan cheese
Optional: a pinch of freshly ground black pepper
Optional: spices like cayenne, herbs, or za’atar

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Instructions

Preheat oven to 200 °C (400 °F) and line a baking sheet with parchment paper or a silicone mat.
Use a tablespoon to scoop small mounds of Parmesan onto the lined sheet, spacing them about 1–2 inches apart.
Lightly press the tops of the cheese mounds to flatten them slightly.
Bake for 3–8 minutes until golden and crisp. Watch closely to avoid burning.
Let crisps cool completely on the baking sheet to firm up before transferring.

Notes

Use freshly grated Parmesan for best results—pre-grated cheese may contain anti-caking agents that affect crispiness.
Watch the oven closely after 3 minutes to prevent burning.
Store in an airtight container at room temperature for up to 2 weeks.
To re-crisp, bake at 150 °C (300 °F) for 3–4 minutes.