Parmesan crisps

These were so much fun! Now, they’re complicated so take a minute to prepare yourself for the giant shopping list. I kid! Obviously. My awesome sister rocks a lower carb diet, but we felt the need to have a chips and salsa night so I made these as a chip alternative. As with most things I make, they’re ridiculously easy.

Parmesan crisps


  • 8 ounces shredded Parmesan cheese


  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat
  2. Put 1 Tbsp. cheese on the mat and tap a little with the back of the spoon to flatten it out a bit; repeat, leaving a couple inches between your little piles of cheese
  3. Bake at 350F for 4 to 5 minutes, watching for the edges to start browning; this will happen quickly so don’t go anywhere. Either pull them when the edges are brown, or let them go a little bit longer for even crispier, um, crisps
  4. At this point you can either leave them to cool on the tray or you can drape them over an overturned glass or a rolling pin (as above) to give them a little shape (the better to hold your salsa with, obviously). If you go the draping route, let them cool on the tray for a minute or two till they start to harden up a bit; when you can get a spatula cleanly under them then you can move them without turning them into a ball of cheese


5 thoughts on “Parmesan crisps

  1. Yum! I’ve made these before and I added some rosemary – delish! I like the idea of draping them on a rolling pin!

  2. Amazing.

    One of my favorite parts about making croque monsoir is the baked on cheese afterwards. I never thought to ONLY bake the cheese, and eat them as chips! Totally making these with some guac this week. 🙂

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