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!
HOW TO STORE PARMESAN CRISPS
Parmesan cheese crisps will keep in an airtight container at room temperature for 2-3 days.
CAN YOU FREEZE PARMESAN CRISPS?
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.
HOW DO YOU KEEP BAKED PARMESAN CRISPS CRISPY?
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.
HOW TO MAKE PARMESAN CRISPS IN THE MICROWAVE
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.
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WHY ARE MY PARMESAN CRISPS CHEWY?
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.
MORE PARMESAN RECIPES TO TRY
TIPS FOR MAKING PARMESAN CRISPS
- 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.
- 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.
Or….even easier – put tablespoon size “mounds” on parchment paper and microwave for 30 – 45 seconds! Perfect everytime!
How big is the serving size for the calories you listed?
That depends on how far out you spread the cheese, I would measure it by sight/weight.
Can I use pecorino Romano?
I’ve done it and it’s great too!
Your picture shows shredded but your recipe says grated. So either will work?
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.
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.
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.
Thanks for the tip!
I tried the quick method, in the microwave. All I got was Parmesan cheese stuck solidly to a plate.
Followed recipe exactly and mine came out soft and greasy. Any suggestions?
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.
Cook it longer. I had to do mine about 12-15 minutes. It gets kinda golden and it stops bubbling when it’s ready
Can you make these in mini muffin pans for baby tacos
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!
I freshly grated my own parmesan cheese for this recipe. It’ll be in shredded form. I hope you enjoy it!
Wondering if you season before or after baking? I want to add everything bagel seasoning.
I’d mix the seasoning in with the cheese before baking. Enjoy!
Before-and I have made a TON w/Everything Bagel and Weber Garlic Parmesan seasoning.
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!?????
Thanks, Cat! That sounds amazing!!
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
So glad you enjoyed it, Robert.
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
Thanks for the feedback!
Is there a difference between the crisping method for grated and finely shredded?
There shouldn’t be any difference.
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 ??
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!
Yes, so easy to make your own at home. Thanks for the 5 stars.
Oh my, these are amazing! The perfect snack!!
So glad you enjoyed them!
We make these all the time. The perfect snack, everyone loves them.
These are the best! I love how many way I can use these too! So good!
Definitely! So glad you love them.
Thank you so much for the recipe! Everyone in my family loved it!
So happy to hear! Thanks for the 5 stars.
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.
Oh my goodness, you are too kind! Thank you so much for brightening me day.
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.