Parmesan Crisps
Mounds of finely grated Parmesan baked until golden and crisp, with nothing else but pepper and oregano. Four servings in 13 minutes.
They are ready when the bubbling slows and the edges turn the colour of pale straw. Watch them closely. Parmesan crisps need nothing but cheese, a hot oven and attention, and a minute too long tips the nutty, savoury flavour into bitterness. Use a light hand with the pepper; the cheese is salty enough.
Space matters. Leave room between the mounds, because each one spreads to roughly double its size. Press each mound flat with the back of a spoon so it bakes to an even thickness, and grate real Parmesan finely: the pre-grated kind in a tub often contains anti-caking agents and can bake up grainy rather than lacy.
Cool the crisps on the tray for 2 minutes. They crisp as they cool. Serve them with soup, broken over a salad, or on their own as a snack. Pepper and oregano are optional, and a little smoked paprika works too. Leftover crisps can be crumbled over soup or salad.
Quick Answers
How long does Parmesan Crisps take to make?
About 13 minutes in total — 5 minutes of preparation and 8 minutes of cooking. The recipe serves 4.
What are the key tips for making Parmesan Crisps?
Use parchment paper or a non-stick mat; the cheese sticks to a bare tray. If the crisps brown unevenly, rotate the tray halfway through the bake. Blot any excess oil from the surface with a paper towel while they are still warm.
What should I serve with Parmesan Crisps?
A bowl of soup; A green salad; Sliced cucumber.
Is Parmesan Crisps suitable for a special diet?
This recipe is vegetarian, gluten-free, diabetes-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Parmesan Crisps?
About 99 kcal per serving, with 9 g protein, 0 g carbohydrate and 7 g fat. The figures are calculated from the ingredient list and are an estimate.
Parmesan Crisps: Step by Step
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Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line two baking trays with parchment paper.
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Mix the Parmesan, pepper and oregano. Spoon the mixture onto the trays in 16 small mounds, each about a tablespoon, spacing them well apart. Flatten each mound gently with the back of a spoon.
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Bake for 5 to 7 minutes, until the cheese has stopped bubbling and the edges are golden. Watch them closely from 5 minutes.
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Leave the crisps on the tray for 2 minutes to firm up, then lift them off with a spatula.
Worth Getting Right
- Use parchment paper or a non-stick mat; the cheese sticks to a bare tray.
- If the crisps brown unevenly, rotate the tray halfway through the bake.
- Blot any excess oil from the surface with a paper towel while they are still warm.
Ingredient Swaps
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Serve It With
A bowl of soup · A green salad · Sliced cucumber
Keeping and Reheating
Best eaten the day they are made. Keep in an airtight container for up to 2 days; they soften in humid air.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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