Parmesan Cheese Crisps Recipe (Oven or Skillet)
Our Parmesan Cheese Crisps recipe is exactly what your low-carb snacking game has been missing! Better and more affordable than store-bought, this recipe has two easy methods: the traditional oven-baked route or a slightly faster skillet one.
Prep Time3 minutes mins
Cook Time7 minutes mins
Cooling Time:5 minutes mins
Total Time15 minutes mins
Course: Appetizer, garnish
Cuisine: American, Italian
Servings: 8 servings
Author: aevers
- ½ cup grated Parmesan cheese*
To Bake in the Oven:
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
½ cup grated Parmesan cheese*
Bake in the preheated oven for 4-6 minutes, or until golden brown. Remove from the pan and place on a plate to cool and continue hardening for 5 minutes.
To Make in a Skillet:
Place a large non-stick skillet over medium heat. Once warm, add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
½ cup grated Parmesan cheese*
Cook for 4-5 minutes, or until the edges begin to turn golden. Flip each crisp over and continue cooking for another 1-2 minutes.
Remove the crisps from the skillet and place on a plate to cool and continue hardening for 5 minutes.
- Make sure the Parmesan cheese does not have an anti-caking agent in it, such as cellulose.
Prep-Ahead Instructions:
You can make these up to a day early, or simply grate the cheese and store in the fridge until you're ready to bake.
Storage Directions:
The best way to store Parmesan crisps is in an airtight container in the refrigerator for up to 3 to 4 days. To make them last longer, freeze them between pieces of wax paper so they don't stick. They'll last for up to 3 to 4 months in the freezer.
Recipe Tips:
- Pay attention. Be sure to add the correct amount of cheese to each pile.
- Nice and thin. Spread the cheese to no more than ¼ inch thick so they cook evenly and crispy.
- Let it rest. After cooking, the crisps will continue spread and harden.
- Pure and simple. Avoid cheeses with anti-caking agents for the best results.
- Give them space. Keep them undisturbed and don't press them together.
Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 109mg | Potassium: 12mg | Sugar: 0.01g | Vitamin A: 54IU | Calcium: 55mg | Iron: 0.03mg