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Imagine a snack that’s as satisfyingly crunchy as a potato chip but made entirely of cheese. That’s right, we’re talking about homemade Parmesan Crisps—crunchy, cheesy delights that you can whip up in no time and only uses one ingredient!
Indulge in these crispy Parmesan Crisps in various ways: crumble them over a fresh Caesar Salad for an extra crunch, float them on Tomato Soup for a cheesy twist, scoop up Guacamole or warm Tomato Sauce with them, or simply enjoy as a savory snack.
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Why You’ll Love This Recipe
- One Ingredient Wonder: With just Parmesan cheese needed, it’s the epitome of simplicity.
- Quick to Make: Parmesan chips can ready in a flash—perfect for last-minute appetizers or snack cravings.
- Versatile: Enjoy them on their own or as a crunchy addition to salads and soups.
- Keto-Friendly: These crisps are low-carb, making them suitable for a keto diet.
- No Special Equipment Needed: All you need is a baking sheet and an oven.
What Are Parmesan Crisps?
Parmesan Crisps, also known as fricos or cheese tuiles, are elegant, cheese-based snacks that originated from Italy. With a delicate, lacey appearance and a robust flavor, they’re made by baking small heaps of grated Parmesan until they melt and crisp up into a snack that’s both sophisticated and simply irresistible.
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How To Make Parmesan Crisps
These step-by-step photos and instructions help you visualize how to make cheese crisps. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by grating the Parmesan cheese. You can use a box grater for this, or if you have a food processor, cut the cheese into chunks, place them in the processor, and pulse until the cheese is evenly grated.
- Using a tablespoon or an ice cream scoop for consistency, place three tablespoons of grated Parmesan onto a baking sheet, forming small piles.
- Gently flatten each pile into circles that are 2 to 3 inches wide, ensuring there’s an inch or two of space between each one to allow for spreading.
- If desired, add a sprinkle of toasted pine nuts to each cheese mound for extra flavor and crunch, or you can opt to keep them simple and unadorned.
- Bake the mounds in a preheated oven at 400 degrees F (200 degrees C) for about 5 to 6 minutes, or until they turn a lovely golden brown.
- After baking, let the crisps rest on the baking sheet for 2 to 3 minutes to set. Then, with a gentle touch, transfer them to a wire rack to cool completely and crisp up.
Expert Tips
- Even Rounds: Ensure each cheese mound is evenly spaced and flattened for uniform crisps.
- Watch Closely: Keep an eye on the oven as they can go from perfectly golden to overdone quickly.
- Cooling Time: Let them cool for about about 3 minutes on the baking sheet for the crisps to set. Then, transfer to a cooling rack to cool completely.
- Storage Savvy: Store in an airtight container to maintain their crispiness.
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Frequently Asked Questions
It’s best to grate your own for meltability and flavor.
Make sure to use parchment paper or a silicone mat for easy removal.
They stay fresh for about 3-5 days in an airtight container at room temperature.
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:
If you’ve tried this Parmesan Crisps recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Parmesan Crisps
Equipment
Ingredients
- 4 ounces grated Parmesan cheese
- pine nuts , toasted (optional)
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Line a large baking sheet with nonstick liner. Using a tablespoon or an ice cream scoop for consistency, place three tablespoons of grated Parmesan onto a baking sheet, forming small piles.
- Gently flatten each pile into circles that are 2 to 3 inches wide, ensuring there’s an inch or two of space between each one to allow for spreading.
- If desired, add a sprinkle of toasted pine nuts to each cheese mound for extra flavor and crunch, or you can opt to keep them simple and unadorned.
- Bake the mounds in the preheated oven for about 5 to 6 minutes, or until they turn a lovely golden brown.
- After baking, let the crisps rest on the baking sheet for 2 to 3 minutes to set. Then, with a gentle touch, transfer them to a wire rack to cool completely and crisp up.
Notes
- Even Rounds: Ensure each cheese mound is evenly spaced and flattened for uniform crisps.
- Watch Closely: Keep an eye on the oven as they can go from perfectly golden to overdone quickly.
- Cooling Time: Let them cool for about about 3 minutes on the baking sheet for the crisps to set. Then, transfer to a cooling rack to cool completely.
- Storage Savvy: Store in an airtight container to maintain their crispiness.
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.
Wow this is pretty cool! I would have never thought to just bake parmesan cheese. Amazing!
I loooove the taste of parmesan cooked like this! It is so good! These fricos look awesome and are so versatile!
I’ve been wanting to try these ever since I saw it on Giada at Home. They look fantastic! And it was great meeting you last weekend, Joanie! 🙂
Thanks so much, Shinee! You should definitely make them, they’re easy to make and so delicious. It was wonderful meeting you too!!
That is a whole lot of delicious looking parm cheese!
Yes, it is. I love it, thanks Beth!
YUM! Who doesn’t love the cheese that bakes onto the pan….? These look delicious!
Thanks, Cathy.
I just love how simple these are to make, Joanie! And perfect for serving over a fresh salad or a bowl of soup. 🙂
They’re so easy to make, Carrie and Fricos are great on salads. They provide the perfect salty crunch.
I LOVE these. I need to make them soon, So great!
You should, Becky. They’re so tasty.
These look amazing! Loving the version with the pine nuts!
Thanks, Heather. I love the ones with toasted pine nuts too.
One of the best snacks on Earth! Seriously.
Also? I fill ’em up with spinach and artichoke dip! 😀 YUM!
I agree, Kate. I love them. That’s a great idea to fill them with spinach and artichoke dip. So much better than a cracker!
Wow I’ve never heard of these but they look like such a great idea! I can myself eating them by dozen.. eek!
They’re pretty addictive, Valerie – but sooooo good!