Small Batch Parmesan Crisps
Make crispy Parmesan crisps with just one ingredient. These small batch baked Parmesan cheese rounds turn golden and crunchy in minutes and are perfect for topping salads, soups, or enjoying as a snack.
Servings: 12 crisps
Equipment
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
Serving: 1serving | Calories: 18kcal | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 4mg | Vitamin A: 35IU | Calcium: 56mg
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