Parmesan Crisps

8 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Parmesan Crisps are the PERFECT cheesy, crispy snack made with ONLY 1 ingredient and ready in under 10 minutes!

We love all things parmesan, and if you like these crisps you’ll also love my Chicken Parmesan, Parmesan Crusted Pork Chops, and Lemon Parmesan Chicken!


Parmesan Crisps are one of my favorite go-to snacks, made with parmesan cheese baked in the oven until it’s light and crispy. You can serve this with salads as a crouton, with soup (like Chicken Noodle Soup which this is a totally perfect complement to!), or as part of a cheese plate for a party appetizer. Or keep them in a sealed plastic bag for a snack on-the-go. They always go fast when I make them, and take a total time of under 10 minutes to make!


Parmesan cheese crisps will keep in an airtight container at room temperature for 2-3 days.


You can freeze these cheese crisps in an airtight container for several months. They might not be quite as crispy when you defrost them, so I would definitely recommend enjoying them while they’re as fresh as possible.


Store your cheese crisps away from humidity or moisture, sealed tightly. These will be the most crispy the day they’re made. I also like to store them between pieces of parchment paper to prevent the cheese from sticking together.


I always prefer to make these in the oven because you can make a large batch at once. But if you’re short on time, you can also make these cheese crisps in the microwave. You’ll have to make a few batches, but it shouldn’t take more than a few minutes.

Just place your thin layer of parmesan on a plate, then microwave for 30 seconds on high. Repeat if the parmesan hasn’t melted completely. Once it’s done, allow to cool before touching it.

Easy Parmesan Crisps


If your baked parmesan cheese crisps turn out chewy instead of crispy, it’s most likely because too much parmesan was added to the baking sheet and they are too thick to crisp up correctly. Make sure you’re making thin layers.



  • Make sure your crisps are completely cooled before trying to lift them off of the baking sheet. If they’re not cool enough, they might break apart.
  • Add a sprinkle of herbs or spices like garlic powder to your parmesan to add flavor to your crisps! I would not add any salt, because parmesan is salty enough already.
  • You can also do this with cheddar cheese instead of parmesan, or do a blend of both cheeses for extra flavor in your cheese chips.
  • I recommend using freshly grated parmesan over the pre-shredded cheese for this snack, because the flavor will turn out better. Freshly grated parmesan cheese will also melt better because there’s no added ingredients like pre-shredded has.
  • You can shred your parmesan with a grater, or use a food processor to prep it faster.
  • Try dipping these in my homemade pizza sauce or marinara sauce!
  • Make sure to line your baking sheet with parchment paper even if it’s non-stick, or the cheese crisps might stick to the pan. You can also grease a baking sheet but I like to avoid adding extra oil to the parmesan cheese.
  • You can make one big sheet of parmesan and break it apart once it crisps, or make tablespoonful round sections for chips. These easy parmesan crisps will spread out as they bake, so if you do make them as rounds make sure to leave room between each one so they don’t bake together.

1 Ingredient Parmesan Crisps

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Parmesan Crisps

Parmesan Crisps are the PERFECT cheesy, crispy snack or party appetizer made with ONLY 1 ingredient and ready in under 10 minutes! 
Yield 8 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 2 cups Parmesan cheese , freshly grated
  • 1/4 teaspoon coarse ground black pepper , optional


  • Preheat oven to 400 degrees.
  • Spread the cheese on a baking sheet lined with parchment paper, then sprinkle black pepper over the top if using.
  • Lightly pat down cheese on baking sheet and bake for 3-5 minutes before letting it cool completely and become crisp before breaking it apart.


Calories: 98kcal | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 400mg | Potassium: 23mg | Vitamin A: 195IU | Calcium: 296mg | Iron: 0.2mg

Parmesan Crisps

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have been making these for awhile now. Everyone loves them. Now I’m taking cheddar cheese and making it the size of two bread slices and when it starts bubbling I take it out and use a paper towel to take off fat and then add tomatoes, lettuce, whatever veggie you like, roll it up. Perfect sandwich and no bread.

    1. What a great idea Carol and thank you or the 5 star rating. So glad you’re enjoying our Parmesan Crisps!

  2. Or….even easier – put tablespoon size “mounds” on parchment paper and microwave for 30 – 45 seconds! Perfect everytime!

  3. Great recipe, super easy. I had to cook mine for much longer though. Probably close to 12-15 minutes. I took it out once it stopped bubbling.

  4. I tried this with white cheddar cheese, but it doesn’t work out very well. I have to brown it to where it’s a little burnt tasting in order to get it to crisp up. There is a lot of oil also, so I guess I need to try it with the parmesan. It doesn’t matter how thick I make it, it spreads out to paper thin while it’s baking. It tastes okay, but as I said, I probably need to try the parmesan.

  5. You can also use a wide mouth canning jar lid (without the solid piece in the middle, of course) to make perfect round crisps!
    Once you sprinkle your cheese inside the lid, remove it and go to the next one.
    I use several lids…it goes much faster.

  6. I tried the quick method, in the microwave. All I got was Parmesan cheese stuck solidly to a plate.

    1. It’s mostly likely because there was too much parmesan added to the baking sheet. They might have been too thick to crisp up. Next time, try thinner layers.

    2. Cook it longer. I had to do mine about 12-15 minutes. It gets kinda golden and it stops bubbling when it’s ready

  7. I love parm crisps! Your instructions indicate grated parm but the pic with the cheese in the sheet pan before baking looks like it is shredded and not grated. Grated to me is more of a powder consistency and the cheese in pan doesn’t look grated. Can you clarify please? Thanks!

    1. I freshly grated my own parmesan cheese for this recipe. It’ll be in shredded form. I hope you enjoy it!

  8. I had been buying “Mrs. Cubbisons parmesan crisps” and thought it was probably something easy enough to make, but I just didn’t have a recipe, so THANK YOU! ? I had also wondered about using cheddar since sharp cheddar cheese has a fairly similar texture and oiliness to parmesan. I eat a fairly carb-free diet so I can’t eat chips, and I really missed chips! So I snack on things like parmesan crisps when I’m just dying for something salty and crunchy and they’re so delicious! I have a love of bacon, like you do! And I was wondering if you had ever thought about making a crisp that has both cheeses and some bacon?!! Doesn’t that sound so good! You would have to serve them that day because the bacon probably wouldn’t stay crispy after that, but I bet your guests would go crazy! I’m not currently getting to entertain anyone but I look forward to serving these when I can finally have a dinner party again! Thanks again and I’m looking forward to discovering your other recipes! You sound like my kind of Cook!?????

  9. Excellent!! Just made this using Kraft grated Parmesan cheese. I did put a little of the shredded mozzarella on top. I also sprayed some non stick over top to give it a nice crust on top. Seasoned with garlic and onion powder and black pepper. Delicious

  10. If you use 4C bottle grated Parmesan cheese you don’t even need to do it yourself. It has no preservatives. Tasted exactly the same as when I broke a sweat grating my own. I make these a lot so saving time matters for me. I also prefer to microwave them as I have a gas oven and feel it cooks them way too quick and I just don’t get the same outcome as when I cook in microwave. I can usually fit four tablespoonfuls of Parmesan on parchment paper on top of a plate in the microwave. I cook for 1 minute. I pat the cheese down lightly but don’t make it super thin because I don’t want them to break from being too delicate on my way to work. They have come out perfect every time

  11. YUM!!! ?????????? THANKS for sharing!! And I’m Glad YOU clarified That about WHICH cheese to use! I JUST saw Something on TV about Shredded Cheese in the CAN having “fillers ” like wood shavings etc .. People THINK they’re eating cheese AND they’re NOT ? They Also Had Big Story on Phoney Olive Oil And HOW they Cut it with Additives. REAL Olive Oil HAS to HAVE a SEAL on it. THESE Look AWESOME!! G-d Bless ??

  12. I love how quick and easy these cheese crisps are to make!!! I’m excited that I don’t have to buy these at the store anymore!

  13. These parmesan crisps are absolutely delicious and have a variety of uses. Sabrina, your website and recipes are the most wonderful I have ever found or tasted…and I’ve tried quite a few. I especially love your copycat recipes. Please keep providing us with these incredible recipes. They are great for home cooks like me who don’t have “gourmet” recipes turn out no matter hard I ttry to follow the recipe. Thank you for this gift of food that we all can savor.

    1. A suggestion think you can use any type of cheese. Going to try Mexican cheese in microwave oven. all so made them b/f in oven very good and as you said Easy.