This easy parmesan crisps recipe only has one ingredient and cooks in less than 5 minutes! They are crispy and cheesy and gluten free!
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It doesn't get much better than a one-ingredient appetizer. Unless it's also crispy, and cheesy, and so easy to make it borders on silliness.
You don't need to know any complicated techniques or use any expensive equipment. The secret to perfect, oven-baked parmesan crisps is simply using real parmigiano reggiano cheese that you grate yourself.
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Parmesan crisps are one of the easiest appetizers you can make!
- There is only ONE ingredient!
- Ready in 10 minutes!
- Almost no prep-just grate some cheese and you're ready.
- They're great for gluten free snacks.
You only need one ingredient!
- Parmigiano reggiano cheese: You must use the real thing here, parmigiano imported from Italy. The taste and texture are superior to everything else. You've only go one ingredient, so make sure it's the best.
How to make parmesan crisps
Preheat oven to 400 degrees.
Step 1: Grate the cheese
Line a baking sheet with parchment paper.
Grate parmigiano reggiano on the small side of a box grater. Longer shreds will give you a lacier texture.
Step 2: Shape the parmesan crisps
Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
Step 3: Bake!
Bake for 3-5 minutes until cheese is bubbling and beginning to crisp.
Remove from oven and allow them to cool completely before lifting off the parchment.
Tips for making parmesan crisps
- You must grate the cheese yourself. Pre-grated cheese is coated with anti-caking agents that will prevent the cheese from melting properly and getting crispy.
- I like to grate the cheese by holding the block longways. This gives you longer shreds of cheese so the parmesan crisps have a lacier texture.
- Be sure to save the rinds of the cheese to use in soups and sauces. They keep in the freezer for quite some time.
FAQ
Parmesan crisps can be stored layered with wax paper or parchment paper in an airtight container at room temperature for three to five days.
You can freeze them for quite a long time, but they may take on a bit of moisture during the freezing/thawing process, so I don't recommend it. They're so easy to make, why bother? But if you do choose to freeze some, once thawed, place them in a 200 degree F oven for just a minute or two to crisp them up again.
How to serve parmesan crisps
- Serve as an appetizer with cocktails.
- Use in a wrap or sandwich in place of a slice of cheese, like this salami sandwich.
- Crumble them on top of salads instead of croutons for texture and crunch.
More easy snack recipes
Try these simple snacks with wine or cocktails!
- Spiced Nuts can also be made on one sheet pan.
- Creamy Red Pepper Dip requires no cooking, just blend everything in the food processor!
- Oven Roasted Nuts with Rosemary, Sage, and Crispy Garlic will make you wonder why you haven't been putting fried herbs on top of everything your whole life.
- Crostini with Peas and N'duja is a perfect spring snack with a glass of rosé.
Recipe
Parmesan Crisps
Equipment
Ingredients
- 2 tablespoon grated parmigiano reggiano per crisp
Instructions
- Preheat the oven to 400 degrees. Grate parmigiano reggiano on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
- Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
- Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow them to cool completely before lifting off the parchment.
- Parmesan crisps can be stored layered with wax paper in an airtight container at room temperature for three to five days.
Notes
- You must use the real parmigiano reggiano for this recipe. NOT the stuff in the canister.
- The other thing you must do is grate it yourself, and you need to use a box grater. I tried using a microplane but two things happened. One, it takes a heck of a lot longer to grate enough cheese on a microplane to make these. Two, they just didn't have the same lacy texture.
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