- Dish type
- Starters with cheese
This is a delicious little twist on Parmesan cheese. In this recipe, I have stacked these Parmesan crisps with tomatoes and lamb's lettuce.
9 people made this
IngredientsMakes: 6 stacks
- 500g grated Parmesan cheese
- 25g lamb's lettuce
- 2 tomatoes - peeled, seeded and cut into 3 slices
- 6 cherry tomatoes
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Preheat the oven to 200 C / Gas 6. Line a baking tray with parchment or a silicone sheet.
- With a spoon, drop 18 small heaps of the grated Parmesan cheese onto the prepared baking tray.
- Bake in the preheated oven until lightly golden, about 4 minutes. Remove from the oven, let cool a few minutes then remove from the baking tray with a palette knife or fish slice.
- To prepare the stacks, place one Parmesan crisp on a plate, then lay a tomato slice on top. Place another crisp on top of the tomato slice, add some lamb's lettuce, a third crisp, and balance a cherry tomato on top.
These really do not need seasoning and can be served warm or cold.
Reviews & ratingsAverage global rating:(1)
Steps to Make It
Mix together the grated cheese and pepper.
Line a cookie sheet with either parchment paper or a nonstick silicone baking pad.
Using a tablespoon measurement, drop even mounds of Parmesan cheese on the baking sheet. Use your fingers to pat each mound of cheese into a thin circle about 3 inches across in size. Make sure none of the circles are touching. Or, if you want perfectly round crisps, set a biscuit cutter down on the baking sheet and sprinkle a thin layer of cheese inside the round mold. Repeat until all the cheese is gone.
Bake five minutes, or until golden and crisp. When the crisps are still warm, you can fold them around the handle of a wooden spoon to give them some shape, or just leave the crisps as flat rounds.
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!
Since there are lots of different kinds of parmesan cheese, here’s the rundown of what we tested:
- grated parmesan: grated parmesan cheese will create little round disks that do not have many airy holes in them.
- store-bought shredded parmesan: this is what we used in the photographs of this recipe. You’ll see that they come out airy and holey.
- freshly shredded parmesan: freshly shredded parm works just like store-bought.
Parmesan Crisps Ingredients
Yep! Only 1 ingredient. This recipe for keto cheese crisps is insanely easy!
Pro Tip: Get the freshly grated parmesan cheese from the refrigerated section or grate your own cheese for the best results. Don&rsquot get the bagged sliced parmesan because it may have an anti-caking agent which will make these not turn out as good.
If you&rsquore craving more keto snacks, check out a few of our favorites.
These are great to have on hand to snack between meals when cravings arise. Most of these are kid friendly too, if you want to give your kid a lower carb snack that they&rsquoll actually enjoy.
A lot of these snacks you can prep ahead of time or meal prep so you don&rsquot have to worry about finding time to make them day of.
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Parmesan Crisps Three Ways
Parmesan crisps are fantastic with bacon bits and blue cheese, fresh rosemary or just plain with kosher salt. Only one ingredient is required for this recipe: Parmesan cheese (or a hard cheese such as Romano or Parmigiano-Reggiano). You can get creative with fresh herbs and toppings. For my husband's milestone birthday, we hired a professional chef to cater the food and asked her to make menu recommendations. This is my version of Parmesan crisps based on Chef and author Janie Ebinger's original recipe. If you don't have access to a grater, purchase grated Parmesan cheese in the deli section of your grocery. The cheese must be grated from a block of hard cheese -- I don't recommend the kind from a green package. The Parmesan crisps can be made in advance and stored in an airtight container until served. Add any refrigerated toppings prior to serving.
Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird
Drop one level tablespoon of grated Parmesan cheese per crisp onto the baking sheet with enough space for them to expand.
Exact measurements are not shown due to flexibility with the recipe -- make as many or as few as you like
1/2 to 1 cup Parmesan cheese, grated (or a hard cheese such as Parmigiano-Reggiano)
3 or 4 T. real bacon pieces
3 or 4 T. blue cheese, crumbled
1 - 2 t. fresh rosemary, minced
OPTIONAL: Use your own blend of fresh green herbs such as rosemary, basil, thyme, parsley
Suggested Brand: Alouette® Blue cheese crumbles
Preheat oven to 350 degrees
Lightly spray baking pan with oil
Use a grater to finely shred the block of hard cheese (or purchase pre-grated block cheese)
Drop one level tablespoon of cheese per crisp onto baking pan, spaced at least 1/2 an inch apart
Bake five minutes or until golden brown
Remove from oven, let cool a few minutes
Remove crisps with spatula onto a flat surface
Sprinkle with bacon bits and blue cheese, minced fresh rosemary, your favorite herb blend or serve plain with kosher salt
Store crisps in an airtight container or refrigerate them if made with perishable toppings
Four Parmesan crisps per serving
Parmesan cheese crisps are a crunchy addition to a green salad
--Serve warm or at room temperature as an elegant appetizer for any social gathering
- Enjoy them on their own! They are tasty and satisfying. I like to savor each one and take my time eating them. It could be easy to overdo cheese this way, so I try to take it slow!
- Use them as a vessel to scoop up dips. My favorite ones to use them with is this Spinach Artichoke Dip, Cheesy Jalapeno Cheeseburger Dip, and Philly Cheesesteak Dip.
- Use them in a tossed salad. Break the cheese crisps up into smaller pieces or use them whole.
- Break out the Homemade Salsa and Guacamole.
- Serve them with these Roasted Tomato Soup Shooters.
- Arrange them on a cheese board in place of crackers.
There is no limit when making this recipe. You can do some pretty tasty things to change it up just a little bit!
Sprinkle the cheese with a small pinch of this homemade taco seasoning before microwaving. This will give your chips that nacho cheese flavor.
Top the cheese with a few pieces of toasted chopped pecans then microwave. This takes those chips to a whole new level!
Mix together ¼ teaspoon each of onion and garlic powder and then sprinkle over top of the cheese for an onion-garlic parmesan cheese crisp.
If you like a thicker cheese chip, go ahead and cut the slices a little thicker. However, you won't get as many chips from the 1 ounce of cheese.
*If you made this recipe for Microwave Parmesan Cheese Crisps, please give it a star rating*
How to Make Parmesan Crisps
Parmesan Crisps are easy to make. Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly so they are a little lacey. Make sure there is enough space between each one so they don’t melt together into one big clump. To season, partially bake, then add the seasoning so they stick the the cheese without burning, then put them back in the oven a few more minutes. This recipe makes 4 crisps, double or triple to make more for sharing.
I would remove these with a metal spatula as soon as removed from the oven
I understand Frico is traditionally served in Venice to celebrate the Feast of St. Lucy. Can't wait to try these.
After reading most of the reviews, I was a little skeptical about making these, but forged ahead anyway. They turned out GREAT! My niece & I made them last weekend and we couldn't stop eating them. They were not too floury at all. After baking I did place them on paper towels to absorb some of the grease. I will be making these again & again
OMG,so delish. I didnt have parchment so used non stick foil, perfect. Cant wait to serve them with a Caesar salad, until them I am just eating them off the pan, with a glass of cab, yummy!
Omitted flour after comparing several similar recipes. Line cookie sheet with parchment, and use any kind of cheese and spice/herb combo that sounds yummy -- it will be! These are awesome!
I recently had this on a cruise ship--big frico formed into cereal bowl-sized cups served with fettucini Alfredo. Awesome!
Fantastic!Have made these over and over again.
This was a new idea for me, served with the spinach and parmesan custard. I liked the frico part a lot better than the custard part:-) And I like the suggestion of filling them .
I first made this recipe for my sister's bridal shower and everyone loved it. Since then I've made it at her baby shower, her son's first birthday, my brother's engagement party, and many other family gatherings. Everytime it's always the first thing to go. This really is a great recipe and I've tried it with asiago cheese.
I keep Parmesan crisps of all varieties on hand. great for when unexpected guests pop over. I either form the crisps into frico cups (push the warm crisps into a mini muffin tin) and fill them or, while warm, I wrap them around a wooden dowel to form a curl. Both of these can be quickly piped with cheese, filled with tapenade, etc etc. I, like another reviewer, don't use flour (makes the crisps too doughy) and just use really good parmesan and make them in a hot fry pan on the range.
This was a fun recipe to make--one of those that doesn't sound like it's going to work, but does. Nice accompaniment to the spinach parmesean custard.
Frico is wonderful, however in real Italian cooking you don't use flour---just spread an even amount of cheese (you can use most any type of firm cheese)in a non-stick fry pan and SLOWLY fry the grease and liquid out of the cheese. It will melt down and turn crispy. It takes patience, but oh man, is it good!
I tried this three times, adjusting the temperature of the oven and the flour/cheese ratio. Every time I ended up with a brown "lump" of grated cheese with bits of flour floating around it. The "crisps" looked exactly as they did before they went into the oven, only golden instead of white.
I have not tried this recipe as of yet. However, as a "chef" myself, I find this to be a great idea as a garniture for a pasta dish or rustic Italian soup. I will defianately be trying this one soon!
Parmesan Cheese Crisps Pair Well With
- This amazingly delicious Tomato Detox Soup
- Or this delicate yet delicious Avocado, Tomato & Arugula Salad
- A robust Cabernet Sauvignon (Mmmmm!!)
- They are also a nice addition to a cheese board or charcuterie board
My Tomato Detox Soup is one soup you need to try and it pairs well with these Cheese Crisps! It is my go to when I want to drop 5 pounds or so in a week. It literally is one of the best-tasting soups I know as well. Hope you try it!
I hope you and your family enjoy these super crunchy, low carb crisps as much as my son (and the rest of us) do!! Follow me on TikTok and see the video of how I make these as well as lots of other recipes. Follow me on Instagram and Facebook as well for all sorts of recipes, giveaways and tips. xo
I’m not a registered dietician, I do my best to provide the most accurate nutritional values using a nutritional calculator. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. Affiliate links are in this post which means if you choose to purchase a product I recommend, I may receive a few cents as a referral per item.