You just need 10 minutes and three ingredients to make this Baked Parmesan Crisps Recipe! Make these keto cheese crisps for an easy appetizer, snack or to top your soup or salad. Don't miss my tips for substitutions, storage and even microwave instructions!
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!
It's one of my favorite Italian appetizers.
Recipe ingredients
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 healthy onion rings, keto cod, baked chicken drumsticks, gluten-free jalapeño poppers and garlic Parmesan 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.
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!
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.
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
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.
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!
Baked Parmesan Crisps Recipe
Ingredients
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
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
- 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.
- 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!
Nutrition
(Recipe Source: Adapted from Giada De Laurentiis. Originally published on July 26, 2016 and updated now with additional photos and text.)
Patricia Giambra says
Can you use parmesan cheese in the plastic container for you use on spaghetti? Or does it need to be freshly grated? Thanks
Mamma C says
I've only tried this with fresh Parmesan, Patricia. One reader tried it with the cheese in the green can and said it didn't work. You might have better luck with the grated cheese you can find in the deli/refrigerated section of the grocery store. Please let me know if you try it!
Maria says
Hi Mamma C kindly pls can you post these great recipes in my email very easy that I have to try God bless you xx
bonnie says
use only freshly grated high quality parmesan. The canned has sawdust in it. It won't melt. U will have golden brown saw dust only to throw it away.
Mamma C says
Thanks for letting us know, Bonnie. I'm not a fan of using canned Parmesan for anything.
Janie says
I put a jalepeno (or more lol) on each before baking...addictive!
Mamma C says
That sounds awesome, Janie! Thanks for letting me know.
Te Helmin says
My cousin just posted a parm crisp pic (sold in a bag) but I want to make them myself so turned to pinterest 🙂 and found you.
I'm wondering about storage? How can I make extra and keep them crisp? Any ideas/suggestions?
Mamma C says
These need to be stored in the refrigerator, Te, and do tend to get rubbery as time goes by. I've heard of people reheating them in the oven to get them crispy again. In my house, we eat them so fast, I've never had to worry about it!
Denise says
Have you tried with other cheese? I have leftovers from St. Patrick's Day and think I will make a dip. If I could use Swiss, it would be be kind of like a Ruben.
Mamma C says
I love your idea, Denise! I haven't tried using other cheeses, but I know other people have done so. Maybe you can try making one to see how it works? Let me know if you do!
Sue says
Can I use grated parm in the the container? Has anyone tried that or do I need to use fresh?
Mamma C says
I've always used fresh Parmesan, Sue. I'm not sure how the texture would be with the one from the container.
ILA says
Years ago I ordered a salad at an Italian restaurant that came in a parmasan BOWL. So very delicious!!! Had never seen one before or since that day. Now I have an idea of how to try this!!!
Thank you!!
Mamma C says
That sounds awesome, ILA!
Monika says
Would this recipe work if I don't have parchment paper?
Mamma C says
I haven't tried it without parchment paper, but you could try using cooking spray. The crisps might be a little greasy, but it should work.
Lynne Anderson says
These are great! Another spin from a recipe I found/used is while they are still warm and pliant to shape them in or over a muffin tin. That way you have little cups that we filled with different ingredients. A Thanksgiving hit.
Mamma C says
I love that idea, Lynne! Thank you so much for sharing it. I can't wait to experiment with fillings. I'm glad you enjoyed these!