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These small batch Parmesan crisps are thin, golden rounds of baked Parmesan cheese that turn wonderfully crisp in the oven in about 5 minutes. Made with just one ingredient, they are perfect for topping salads and soups or enjoying as a crunchy snack for one.
Why You’ll Love This Recipe
- One Ingredient Recipe: All you need is freshly grated Parmesan cheese to make these crisp, golden rounds.
- Quick to Bake: These Parmesan crisps bake in about 5 minutes, making them one of the fastest small batch recipes you can make.
- Perfectly Portioned: This small batch recipe makes just a few crisps, which is ideal when you want a quick crunchy snack or topping.
- Crispy and Crunchy: As the cheese bakes, it melts and spreads into thin rounds that turn golden and crisp around the edges.
- Great for Topping Dishes: Use Parmesan crisps as a crunchy topping for small salads or small batch soups, or enjoy them on their own.
Parmesan crisps are one of those simple recipes that always impress me. Made from nothing more than grated Parmesan cheese, they bake into thin, golden rounds with delicate lacy edges and a deep, nutty cheese flavor. These crisps are also known as fricos or cheese tuiles, an Italian snack created by baking small mounds of Parmesan until the cheese melts and turns crisp.
I love how versatile they are once they come out of the oven. Crumble them over a small Caesar salad for extra crunch, float one on a bowl of tomato soup, or use them to scoop up homemade guacamole or warm tomato sauce. Sometimes I simply enjoy them on their own while they are still fresh and crisp from the oven.
Ingredient Notes
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best texture and flavor. Cheese grated from a block melts smoothly and spreads evenly as it bakes, which helps the crisps turn thin, golden, and crunchy. Pre-shredded Parmesan can work, but it often contains anti-caking agents that prevent the cheese from melting properly and can lead to thicker, less crisp rounds. For the best results, grate the cheese yourself.
Flavor Variations
Parmesan crisps are delicious on their own, but you can easily change the flavor with a few simple additions.
- Garlic Parmesan Crisps: Sprinkle a small pinch of garlic powder over each mound of cheese before baking.
- Herb Parmesan Crisps: Add a pinch of dried Italian seasoning, basil, or oregano for an herby flavor.
- Black Pepper Parmesan Crisps: Finish the cheese with a few grinds of black pepper before baking.
- Sesame Parmesan Crisps: Sprinkle sesame seeds over the cheese before baking for extra texture and a nutty flavor.
- Pine Nut Parmesan Crisps: Add a few toasted pine nuts on top of each mound before baking for extra crunch.
How To Make Parmesan Crisps
These step-by-step photos and instructions help you visualize how to crispy baked Parmesan crisps. See the recipe box below for ingredient amounts and full recipe instructions.
- Grate the Parmesan cheese using a box grater. If using a food processor, cut the cheese into chunks and pulse until finely grated.
- Place 3 tablespoons of grated Parmesan onto a baking sheet, dividing it into small mounds using a tablespoon or small scoop.
- Gently flatten each mound into a circle about 2 to 3 inches wide. Leave 1 to 2 inches of space between each mound so the cheese can spread.
- If using pine nuts, sprinkle a few over each mound. You can also leave the cheese plain.
- Bake in a preheated 400°F (200°C) oven for 5 to 6 minutes, until the cheese melts and turns golden brown.
- Let the crisps rest on the baking sheet for 2 to 3 minutes. Carefully transfer them to a wire rack and let them cool completely until crisp.
Expert Tips
- Use Freshly Grated Parmesan: Cheese grated from a block melts more evenly and produces thinner, crispier rounds. Pre-shredded Parmesan often contains anti-caking agents that prevent proper melting.
- Use Parchment Paper or a Silicone Mat: Line the baking sheet with parchment paper or a silicone baking mat such as a Silpat so the crisps release easily after baking. Cheese can stick to foil or an unlined pan.
- Watch Closely: Parmesan crisps bake quickly and can go from golden to overdone in seconds. Remove them from the oven as soon as the edges turn golden brown.
- Let Them Cool Before Moving: The crisps will be soft when they first come out of the oven. Let them rest on the baking sheet for a few minutes so they firm up before transferring.
- Store Properly: Once completely cooled, store the crisps in an airtight container to help maintain their crisp texture.
Frequently Asked Questions
Freshly grated Parmesan works best because it melts smoothly and creates thinner, crispier rounds. Pre-grated Parmesan can be used, but it often contains anti-caking agents that may prevent the cheese from melting evenly.
Parmesan crisps may turn out soft if the cheese is not baked long enough or if pre-shredded cheese is used. Bake until the edges turn golden brown and allow the crisps to cool on the baking sheet for a few minutes so they firm up.
Once completely cooled, store Parmesan crisps in an airtight container at room temperature for up to 2 days. Keeping them sealed helps maintain their crisp texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Small Batch Parmesan Crisps
Equipment
Ingredients
- 4 ounces grated Parmesan cheese
- toasted pine nuts (optional)
Instructions
- Preheat the oven to 400°F (200°C)
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place 3 tablespoons of grated Parmesan on the baking sheet, dividing the cheese into small mounds using a tablespoon.
- Gently flatten each mound into a circle about 2 to 3 inches wide, leaving 1 to 2 inches between each mound so the cheese can spread.
- If using pine nuts, sprinkle a few over each mound.
- Bake for 5 to 6 minutes, until the cheese melts and the edges turn golden brown.
- Let the crisps rest on the baking sheet for 2 to 3 minutes. Transfer them to a wire rack and let them cool completely until crisp.
Notes
- Use Freshly Grated Parmesan: Cheese grated from a block melts more evenly and produces thinner, crispier rounds. Pre-shredded Parmesan often contains anti-caking agents that prevent proper melting.
- Use Parchment Paper or a Silicone Mat: Line the baking sheet with parchment paper or a silicone baking mat such as a Silpat so the crisps release easily after baking. Cheese can stick to foil or an unlined pan.
- Watch Closely: Parmesan crisps bake quickly and can go from golden to overdone in seconds. Remove them from the oven as soon as the edges turn golden brown.
- Let Them Cool Before Moving: The crisps will be soft when they first come out of the oven. Let them rest on the baking sheet for a few minutes so they firm up before transferring.
- Store Properly: Once completely cooled, store the crisps in an airtight container to help maintain their crisp texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How long will these keep and how do you store them? They seem like a good option for several friends who come to play cards and are diabetic. I have the normal nuts tc for their snacks, but they have those at home. This would be new . This a shame what happens to us as we try to enjoy our Senior years! Thank You
They keep well if stored in an airtight container for up to 2 days.
Made these before but without the pine nuts, they were yummy but I will try them with the pine nuts! Thanks, love all your recipes and your book!
I like to sprinkle some Everything Bagel Seasoning on top!