Parmesan Crisps

  • Active Time 15m
  • Total Time 35m

about 16 crisps

These flavorful wafers, simply baked grated cheese, make a delightful accompaniment to soups or a sophisticated nibble to serve with drinks. As the only ingredient, the cheese matters here. Be sure to use imported Parmigiano-Reggiano (look for the name stenciled on the rind) and grate it yourself.

Make Ahead Tip: Store in an airtight container for up to 4 days.


  • 1 1/4 cups freshly grated Parmigiano-Reggiano cheese (2 1/4 ounces)


Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray).

Mound level tablespoonfuls of cheese about 2 inches apart on the baking sheet. Bake until the cheese is melted, soft and a very light golden color, about 6 minutes. Remove from the oven and do not disturb until completely cooled and firm to the touch, about 20 minutes. Using a thin spatula or knife, lift the crackers from the baking sheet.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7450

nutrition information per serving

38 calories; 3g total fat; 1g total saturated fat; 6mg cholesterol; 156mg sodium; 0g carbohydrates; 0g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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