Parmesan Cheese Crisps
Add these Parmesan cheese crisps to your charcuterie board, garnish a soup, or use in a salad instead of croutons.
- 15 min
- Serves 15
- 1 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Using a tablespoon, create 16 mounds of cheese, about 2 inches in diameter, spaced at least 1 inch apart, on the prepared baking sheet. Press down on the middle of each mound to make them evenly thick.
- Bake in the preheated oven until cheese is completely melted and edges are browned, 4 to 6 minutes. Remove from the oven to cool for 15 minutes. Remove from baking sheet and store at room temperature in an air-tight container for up to 5 days.
Frequently asked questions
Can I use pre-grated Parmesan instead of shredded?
Use shredded or freshly grated from a block. The powdery Parmesan sold in canisters is coated with anti-caking agents so it stays loose, and that coating stops it fusing as it melts, so you get dry browned crumbs rather than a solid crisp.
Why are my Parmesan crisps chewy instead of crisp?
They set as they cool rather than in the oven, which is why the method rests them for 15 minutes before you move them. If they are still bendy after that they came out early: bake the full 4 to 6 minutes, until the edges have actually browned.
Why did my crisps run together into one sheet?
The mounds were too big or too close. Melted cheese spreads well beyond its raw footprint, so the method keeps 16 mounds of about 2 inches at least 1 inch apart. Pressing the centre of each one flat also helps them bake evenly instead of creeping outwards.
Can I make these with a different cheese?
Any hard, aged, low-moisture cheese behaves the same way, so pecorino romano, aged Asiago or a dry aged cheddar all work in the same 1 cup quantity. Fresh or soft cheeses hold too much water and will bubble and steam rather than setting.
Can I add seasoning to Parmesan crisps?
Yes, toss a little cracked black pepper, dried herbs or smoked paprika through the cheese before you shape the mounds. Keep anything you add dry, since fresh garlic or fresh herbs release moisture as they bake and leave the crisp soft.
How long do Parmesan crisps keep?
Up to 5 days in an air-tight container at room temperature, as the method says. Avoid the fridge, as the damp air softens them. If they lose their snap, a couple of minutes in a warm oven and a full cooling will bring it back.