Some things just make sense, like going to Ikea on a Wednesday morning or ordering delivery while you binge Cheer. Melting cheese until it’s crispy and golden just to eat it like a chip makes the world feel harmonious, if only for a moment. And when it’s over, well, it’s time to make more baked parmesan crisps.
This recipe is pure cheese— no egg, no flour, no starches. There are no additional ingredients, and only two rules: first, use parmesan or another firm, aged cheese. If there is too much moisture content in your cheese, it will melt but never become crisp and snappy. Use aged gouda, pecorino, or manchego if you please! The second rule is, bake the cheese long enough to crisp up. Once the cheese melts, look for the surface of the cheese to crackle and pop, that’s how you know it has fully crisped.
Yes, these lacy delights couldn’t be easier. Use as a fancy-ass garnish for a salad, top with some goodies for a one-bite appetizer, serve with a dip, or immediately eat them all as-is, directly from the baking sheet.
Easy Baked Parmesan Crisps Recipe
Baked Parmesan Crisps
Ingredients
- Shredded parmesan cheese or other firm aged cheese
- A silicone baking mat or parchment paper
Instructions
- Heat the oven to 400F and line a baking sheet with the silicone baking mat or parchment paper.
- Arrange mounds of shredded cheese on the sheet about an inch apart. Pat the mounds down into thin layers. If the cheese is layered too thick, the lacy pattern will not form.
- Bake the cheese in the preheated oven until golden and crisp. Look for the cheese to bubble and pop across the entire surface of the crisp to know when they are done. Baking time will depend on how big your crisps are, so keep them in the oven longer if needed-- I make mine about 3” wide, and they bake for 8-10 minutes.
- Remove from the oven and allow to cool, they will crisp upon cooling. Use as a garnish or enjoy on their own as a snack!
Hungry for more bites? Try these!
