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    Home » Appetizers

    Baked Parmesan Crisps Recipe

    Published: Jan 7, 2021 · Modified: Dec 14, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    You just need 10 minutes and three ingredients to make this Baked Parmesan Crisps Recipe! Make these keto cheese crisps for an easy Italian appetizer, snack or to top your soup or salad. Don't miss my tips for substitutions, storage and even microwave instructions!

    Parmesan crisp being held between thumb and finger

    Cheesy snowflake, anyone?

    Just kidding.

    But don't these Parmesan chips look awesome? And, do you see the heart?

    I'm giddy over here! You will be too, once you try these frico, as they're called in the Veneto region of Italy (the Venice area) where these tasty snacks hail from.

    And guess what? This gluten-free recipe has just three ingredients!

    Recipe ingredients

    triangle of Parmesan, garlic powder, paprika

    See? That's it!

    You can even make these crisps plain, but I like them so much better with the garlic-paprika seasoning. It's the flavor profile I've used in my keto cod, Parmesan chicken drumsticks, gluten-free jalapeño poppers and baked shrimp.

    Yum!

    How to make baked Parmesan crisps

    You just need 10 minutes from start to finish if you're making these Parmesan wafers in the oven. Grate the cheese finely and stir in garlic powder and paprika.

    grated Parmesan cheese in blender

    I use my Vitamix (affiliate link) to grate a triangle of cheese in two batches. For a small amount, I use my zester/grater (affiliate link).

    Scoop little mounds of the seasoned Parmesan on a rimmed sheet pan lined with parchment paper or a silicone mat (affiliate link). Flatten the cheese rounds a bit with your hand, then bake!

    patting down mound of grated Parmesan in sheet pan

    Recipe tips

    • Use freshly grated Parmesan instead of the kind sold in a can. Canned Parmesan won't melt as well because it contains an anti-caking agent.
    • Don't spray the parchment paper/silicone mat with cooking spray, because it will produce greasier results.  (When I made the recipe video, I used spray, but no longer do so.)
    • Space the cheese mounds a couple inches apart, because they'll spread.
    black plate with six Parmesan crisps

    How to store and freeze crisps

    If you don't stuff all of these in your face within minutes like some people (cough, cough), you'll need to refrigerate or freeze them.

    You can refrigerate leftovers in an airtight container for up to four days. Note that they'll become a bit rubbery.

    Freezing is my new favorite method to store the crisps. When they're cooled off after baking, place them on wax paper in layers inside an airtight container.

    They stay crispy, right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.

    Frequently asked questions

    Does this work with other types of cheese?

    For the crispiest results, make these chips with any hard cheese, such as Parmesan, Asiago or Romano. I've made Asiago crisps using this recipe, and they were fabulous!

    You can use a semi-hard cheese, such as cheddar, Monterey Jack or colby, but they'll be less crispy. I've made them with cheddar and found that I much preferred the salty vibe from Parmesan or Asiago.

    Can you make these keto cheese crisps in the microwave?

    I never thought about using the microwave for these, until a reader tipped me off. After a few rounds of testing, here's my advice:

    Line a microwave-safe plate with parchment paper, not wax paper. Wax paper will stick to the melted cheese like glue.

    Test one in your microwave to see how much time is needed for best results. My 1400-watt microwave took 25 seconds for a crispy chip. Thirty seconds made it hard and crunchy.

    Use the microwave option when you want a snack ready in seconds. You don't even have to mix the cheese with seasoning first...just sprinkle it on before heating.

    Use a regular oven for the best texture, and when you need to make a larger quantity.

    What to serve with cheese crisps

    • Add them to your bowl of minestrone or broccoli-cheddar soup.
    • Top your spinach salad with them.
    • Use them as an appetizer to scoop up spaghetti sauce.
    • Mold them around the cups of an inverted muffin pan while the crisps are warm. When cool, fill them with spinach-artichoke dip.
    • Add them to your hamburger.
    • Eat them plain as a snack!

    So many possibilities.

    Enjoy!

    Parmesan crisp being held between thumb and finger

    Baked Parmesan Crisps Recipe

    Got 10 minutes? Make these keto Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! Don't miss my tips for substitutions, storage and even how to make cheese crisps in the microwave!
    4.26 from 31 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer, Snack
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 12 crisps
    Calories: 36kcal
    Author: Mamma C

    Ingredients

    • 1 cup freshly grated Parmesan cheese
    • ¼ teaspoon garlic powder
    • ¼ teaspoon paprika
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper (cut to fit) or silicone mats.
    • Finely grate the Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
    • In a small bowl, stir together the cheese, garlic powder and paprika.
    • Using a measuring spoon, scoop a heaping tablespoon of the cheese mixture and place it on your baking sheet, starting at one of the corners. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
    • Pat down each cheese mound with your hand to flatten it into a circle about 2 ½ inches to 3 inches wide. Bake for 4-6 minutes, until they are set and starting to get crispy.
    • Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon. Store leftovers in an airtight container in the refrigerator for up to four days (they'll get rubbery) or in the freezer for up to a couple months.
    • To freeze, let the crisps cool after baking. Place them on wax paper in layers inside an airtight container. They will stay crispy right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.

    Video

    Notes

    Microwave Directions:
    • Line a microwave-safe plate with parchment paper, not wax paper. Wax paper will stick to the melted cheese like glue.
    • Test making a cheese crisp in your microwave to see how much time is needed for best results. My 1400-watt microwave took 25 seconds for a crispy chip. Thirty seconds made it hard and crunchy.
    • Use the microwave option when you want a snack ready in seconds. You don't even have to mix the cheese with seasoning first...just sprinkle it on before heating.
    • Use a regular oven for the best texture, and when you need to make a larger quantity.
    What to Serve with Cheese Crisps
    • Add them to your bowl of minestrone or broccoli-cheddar soup.
    • Top your spinach salad with them.
    • Use them as an appetizer to scoop up spaghetti sauce.
    • Mold them around the cups of an inverted muffin pan while the crisps are warm. When cool, fill them with spinach-artichoke dip.
    • Add them to your hamburger.
    • Eat them plain as a snack!
    Other Cheeses to Use:
    It's best to use a hard cheese like Parmesan, Asiago or Romano for crispy results. Asiago is fabulous with this recipe!
    You could use a semi-hard cheese like cheddar, Monterey Jack or colby, but it won't be as crispy. I've tried this with cheddar but preferred the salty vibe of Parmesan or Romano.

    Nutrition

    Calories: 36kcal | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 127mg | Potassium: 10mg | Vitamin A: 95IU | Calcium: 92mg | Iron: 0.1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from Giada De Laurentiis. Originally published on July 26, 2016 and updated now with additional photos and text.)

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    Reader Interactions

    Comments

    1. Sherry

      October 15, 2019 at 9:19 pm

      4 stars
      No need to spray the parchment. I did and it just increased the oiliness so crisps never got crispy. Next batch without spraying the parchment turned out much better. I did use parm that I brought back from France so maybe that has something to do with the increase in oil.

      Reply
      • Mamma C

        October 16, 2019 at 10:28 am

        Hi Sherry - Thanks for sharing that. I tried making them again without the oil spray, and they didn't stick, so I've updated the instructions. The crisps may also need to be baked an extra minute to get them crispy.

        Reply
        • Jen

          December 21, 2019 at 9:31 am

          Do you know if you could do this with other types of cheese?

          Reply
          • Mamma C

            December 22, 2019 at 10:50 am

            Hi Jen - I haven't tried it, but one reader said Asiago works well. You need a hard cheese, not something soft like cheddar or mozzarella.

    2. Pam

      August 22, 2019 at 3:07 pm

      The receipe says 36 cals. per serving - is a serving just one?

      Reply
      • Mamma C

        August 24, 2019 at 9:17 am

        Hi Pam - Yes, it's 36 calories for one crisp.

        Reply
    3. Bonnie

      February 12, 2019 at 2:56 pm

      5 stars
      These turned out amazing and crispy! I used silicon mats on my baking sheets and cooled them off on a cooling rack. I wish I could post pictures of how well they turned out. Thank you.
      Next time I will make these in to baskets to serve caesar salad in.

      Reply
      • Mamma C

        February 13, 2019 at 12:14 pm

        Hi Bonnie - I wish I could see your photos too! Are you on Instagram? You could post them there and tag @cookingwithmammac so I could see them. I love the idea of making these Parmesan Crisps into baskets for serving Caesar salad!

        Reply
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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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