Homemade Parmesan Crisps

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Homemade Parmesan CrispsA couple weeks ago we were doing our grocery shopping and one of the employees offered us a sample of the parmesan crisps they had just made.  Immediately, we were hooked.  We left with two containers.

 

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)
Parchment paper
Baking sheet

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.

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