Parmesan Crisps Recipe (+ Video) - Don't Waste the Crumbs (2024)

This Parmesan Crisps recipe is quick & easy to make, light & crunchy, and so full of flavor – a perfect side, snack, or last minute appetizer! Enjoy as a topping for a bowl of Easy Minestrone Soup or a Kale Caesar Salad.

Having a family gathering for the holidays and need a recipe for the perfect last minute appetizer? Or just an easy side recipe for a great bowl of soup, like this recipe for the best minestrone or even my Zuppa Toscana Soup?!

I figured you might, so I want to share with you this appetizer recipe that can be thrown together in minutes.

These Parmesan Crisps are the perfect quick & easy recipe!

The warmth of the fresh herbs and the salty bite of the Parmesan are an all-star combination. If you’re making them for the holidays, I guarantee your guests won’t mind lingering around the snack table a little longer while they wait for dinner!

Then there’s the texture – oh, the texture. Their almost paper thinness gives them a savory crisp that’s nearly as fun to hear as it is to taste. Yum-O! Better and healthier than potato chips (that is, besides these wonderful homemade chips), these Parmesan Cheese crisps will have everyone around the table wanting more.

Rosemary Parmesan Cheese Crisps

Not only are these Parmesan chips (AKA ‘cheese chips’) beyond delicious, they’re also:

• Quick & Easy. Bakes in 8 minutes!
• Versatile. Mix and match herbs for different flavors.
• Gluten free friendly. Use gluten free flour, or omit the flour all together.
• Perfect as a side, as a snack, or for the holidays!

Ingredients for Rosemary Parmesan Crisps

• Parmesan cheese
• All purpose flour
• Fresh rosemary (or other herbs)
• Sea salt (I highly recommend this one HERE because it doesn’t contain microplastics!)

How to Make Parmesan Crisps

1. In a mixing bowl, combine 2 cups grated cheese + 4 tsp flour + 2 tsp rosemary.
2. Drop 2 Tbsp of the cheese mixture onto a large baking sheet lined with parchment, then flatten it into a 3″ diameter circle. Continue until all 14 circles are formed.
3. Sprinkle the remaining 2 tsp rosemary evenly across the tops of the uncooked crisps, then sprinkle lightly with sea salt before baking.
4. Bake for 6 minutes, and watch closely for 2-3 more minutes. Remove when the surface is lightly golden and the edges are just beginning to brown.
5. Allow to cool completely on the pan before carefully transferring to the serving plate.

Note: You may break a few during the transfer, so making a double batch might be a good idea if you’re serving them to a larger crowd.

Additional Parmesan Crisp Recipe Tips

Baking time

The baking time is paramount with these Parmesan Cheese crisps. Watch them closely after the 6 minute mark to allow them to develop a soft golden brown without the edges getting too dark.

Once removed from the oven, allow them to dry completely on the baking sheet before transferring to the serving plate.

Handle your Parmesan cheese crisps carefully

In the spirit of full disclosure, the irresistibly light crisp of these all star appetizers is also their only drawback – they are delicate and should be handled very carefully when transferring to the serving dish.

For that reason, you’ll want to be extra careful to protect them if you plan to take them with you. Packing them in a small box lined with paper towels and without much room for sliding around during transit seems like the best option…if you do break a few, a little birdie told me the broken pieces make a pretty stellar soup topper!

Why are my Parmesan Crisps Chewy?

Your cheese crisps can turn out too chewy if you measured too much of the parmesan mixture to the baking sheet, making them too thick to turn out crisp.

Can I Make Substitutions to this Parmesan Crisps recipe?

Yes! This recipe is quite versatile. Any fresh or dried herbs can be used, or some people even add sesame seeds. Pecorino Romano can be substituted for Parmesan if you like an extra salty flavor.

I did try using a couple of higher moisture cheeses (cheddar cheese and Gruyere) and, though the flavor was good, they didn’t crisp when baked. I’d stick to the dry, block cheeses, rather than shredded cheeses, for the best result.

Can I Make Parmesan Crisps gluten free?

Yes, you can always use gluten free flour in place of all purpose flour.

The flour can also be omitted for those with gluten or grain-free needs, but the cooking time will need to be reduced slightly and the texture of the final product will be more delicate than the original.

Are Parmesan Cheese Crisps a good keto snack?

As long as the flour is omitted, these cheese crisps would be friendly snacks for those eating keto diets. Your texture will be a bit crispier without the flour.

Do parmesan crisps need to be refrigerated?

Since they are so easy to make, I would recommend that you make enough for what you will need for a day. If you refrigerate them, they will no longer be crispy.

What to Serve with Parmesan Crisps?

• Roasted Red Pepper Tomato Soup
• Zuppa Toscana Soup
• Easy Minestrone Soup
• Kale Caesar Salad
• Italian Pasta Salad

More Parmesan Recipes to Try

• Butter Parmesan Zoodles
• Crispy Baked Potato Wedges
• Best Minestrone Soup
• Pesto Risotto

Watch How to Make Rosemary Parmesan Cheese Crisps

Parmesan Crisps

Print Recipe

★★★★★5 from 3 reviews

This Parmesan Crisps recipe is quick & easy to make, light & crunchy, and so full of flavor – a perfect side, snack, or last minute appetizer! Enjoy as a topping for a bowl of Easy Minestrone Soup or a Kale Caesar Salad.

• Author: Tiffany
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 14 crisps 1x
• Category: Sides
• Method: Oven
• Cuisine: American

Ingredients

Scale

• 2 cups finely grated Parmesan cheese (a little more than 1/3 lb)
• 4 tsp all purpose flour (or gluten free flour)
• 4 tsp chopped fresh rosemary, divided (or other herbs)
• Sea salt (omit if using Pecorino Romano cheese instead of Parmesan)

Cook ModePrevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. In a mixing bowl, combine 2 cups grated cheese + 4 tsp flour + 2 tsp rosemary.
3. Use a measuring spoon to drop 2 level Tbsp of the cheese mixture onto a large baking sheet lined with parchment, using clean fingers to flatten it into a 3″ diameter circle. Continue until all 14 circles are formed.
4. Sprinkle the remaining 2 tsp rosemary evenly across the tops of the uncooked crisps, then sprinkle lightly with sea salt before baking. (Skip the salt if using Pecorino Romano cheese since it’s saltier than Parmesan).
5. Bake for 6 minutes, then rotate pans (if not using a convection oven) and watch closely for 2-3 more minutes. Remove when the surface is lightly golden and the edges are just beginning to brown.
6. Allow to cool completely on pan before carefully transferring to serving plate. You may break a few during the transfer, so making a double batch might be a good idea if you’re serving them to a larger crowd.

When you’re crunched for time, what’s your favorite dish to make for guests at home? Make for taking to parties?