While we could continue to buy pre-made parmesan crisps, I decided to try making them myself. I started with a large chunk of raw, aged, grass-fed Parmesan cheese. The rest was simply grating and then baking. Simple, easy, and delicious.
These crisps are great on top of a bowl of soup, on a salad, or simply served plain as a snack.
Here’s how I did it:
Parmesan Cheese Crisps
1 block Parmesan cheese
1 cheese grater (I used one that produces fine shreds)
Grate Parmesan cheese.
Take generous pinches and place them in small clumps on a parchment-lined baking sheet.
Bake in pre-heated 400-degree oven for 5-8 minutes, until completely melted and bubbly.
Remove from oven. Let cool on baking sheet until they’re no longer sizzling.
Place on wire rack to cool completely.
Serve and enjoy.
NOTE: The thinner the cheese, the crispier your crisps will turn out. But if you spread the cheese too thin, it won’t stick together. It may take you a bit of experimentation to get it just how you like it.