1-Ingredient Parmesan Crisps Recipe (Parmesan Chips) (2024)

Reasons to Love This Recipe

• One ingredient. All you need is parmesan cheese!
• Low-carb snack. Whether you're on a keto diet, or are just looking for an easy gluten-free snack, these parmesan crisps are perfect for you.
• Versatile. These work just as well for a midnight treat as they do being featured on a charcuterie board.
• Cheaper. The store-bought version is super tasty, but you can't beat the price savings that comes from making them at home.

Ingredients

• Parmesan cheese: I've tested this recipe with pre-grated cheese, the shelf-stable type, and freshly grated Parmigiano Reggiano (the good stuff!). While pre-shredded cheese was okay, the shelf-stable stuff did not work at all (and didn't taste great).
  • The best option was freshly grated aged parmesan cheese using the small holes on a box grater.

Equipment

• 24-hole mini muffin tin: OR a smaller mini muffin tin while working in batches. This gives a perfectly round shape.
• OR a rimmed baking sheet: If you don't have a mini muffin tin you can use a rimmed baking sheet instead - just mound the cheese, leaving about 1-2" of space in between each mound.

Preparation

• Step one: Before you get started, make sure to preheat the oven to 400ºF (about 204ºC) and set aside either your mini muffin tin or rimmed baking sheet.
• Step two: Finely shred your parmesan cheese using the small holes of your box grater until you have about ½ cup (which makes about 24 parmesan crisps).

1. Mound 1 teaspoon of finely shredded parmesan cheese on a non-stick (or parchment-lined) baking sheet, leaving about 1-2" of space between each mound.
2. Bake in the oven at 400ºF for 4-6 minutes.
3. Allow the parmesan cheese crisps to cool in the mini muffin pan for 5-10 minutes.
4. Carefully remove the chips with a fork or butter knife and place on a paper towel lined plate. This will remove any excess grease.
5. Cool until crisp, then serve and enjoy!

Larger Batches

If you would like to, you could double, triple, or quadruple the recipe while working in batches. Just be sure to not make more than you can eat in about 2-7 days.

Ways to Use Them

You can use these homemade parmesan crisps anywhere you would use a cracker, croutons, OR parmesan cheese. They are a great low carb option for a crunchy, savory snack. Here are a few suggestions:

• Caesar salad: Love the salad, miss the croutons? Swap them for parmesan chips which are both gluten-free and zero carb.
• As a cracker: Top with cured meats, additional cheese, or creamy spreads.
• Crushed: If you want to add the perfect crunchy and cheesy touch to a homemade casserole, but would rather skip the breadcrumbs - go for crushed parmesan crisps instead!
• Crouton substitute: Use them anywhere you would use croutons.
• On soups: These are absolutely delicious when added to a cozy, warm bowl of soup. The soup starts to soak in and they become soft, yet with little crunchy bits and the results are just delicious.
• For dipping: Try your favorite dipping sauces like ranch, buffalo, or garlic parmesan.
• Snacking: OR you could do what we do about 90% of the time, which just is to eat them as is because they are so satisfying and delicious. Easy peasy!

Re-crisping

Your parmesan crisps should maintain their texture for up to 12 hours, but they can start to lose it as they store for longer periods (especially in the fridge). The good news is that you can easily re-crisp your crackers.

Top Tip: Less is More

Overall, even though the larger amount created thicker parmesan crisps, they were too chewy for our liking. The best option that we tested was 1 teaspoon in each mini muffin cup (or mounded on a baking sheet).

Although the smallest amount made for a thinner parmesan chip, it was delightfully crispy and full of flavor - even better than the store-bought brand!

So ultimately, this is what we ended up going for once the recipe was fully tested. I think you'll enjoy their crispy texture and big flavor.

Flavor Variations

• Everything Bagel Seasoning: Sprinkle some everything bagel seasoning on top of the cheese before baking.
• Jalapeno: Add a slice of pickled or fresh jalapeno on top of the cheese before baking.
• Parmesan garlic: Sprinkle garlic powder on top of the cheese, according to your taste.
• Poppy seeds: Add a pinch of poppy seeds to each mini muffin well before baking.
• Black pepper: Add some freshly ground black pepper to your taste. Some flaky salt might be a nice touch, too!

Do they need to be refrigerated?

These should be fine at room temperature for about 1-2 days, but if you want a longer storage it's best to move them to the fridge. Once they are refrigerated they can become quite chewy, so they will need to be re-crisped in the oven or air fryer.

Can I use different types of cheese?

Almost any hard cheese will work for this recipe. Just be sure to use the small holes of your box grater for the best texture.