Parmesan Crisps
These homemade parmesan crisps come out of the oven golden and crispy, and are perfect for snacking, nibbling, and adding to salads, soups, and more!
Servings: 8 crisps
Equipment
- Heavy Duty Baking Sheet I've had these baking sheets for ages!
- Silicone Baking Mat A great option for a re-usable non-stick baking mat.
Ingredients
- 1 cup grated Parmigiano Reggiano cheese
Instructions
- Mound the parmesan. Preheat the oven to 400F. Place a heaping tablespoon of grated parmesan on a silicone-lined or parchment-lined baking sheet. After you've placed a mound of cheese, lightly pat it down.
- Bake until crispy. Baked for 3 to 5 minutes, until golden and crispy. Let them cool on the baking tray, then carefully remove.
Video
Notes
- Storage Tip: They will keep in an airtight container at room temperature for 2 to 3 weeks.
- As all oven are calibrated slightly differently, do keep an eye on them so that they don't accidentally burn.
Nutrition
Calories: 53kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 219mg | Potassium: 23mg | Sugar: 0.01g | Vitamin A: 108IU | Calcium: 111mg | Iron: 0.1mg