HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
Baking and Cooking Tips
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes

Home | Blog | How to Make Parmesan Crisps

How to Make Parmesan Crisps

Printer-Friendly Format

May 9, 2011

As spring fades into summer, I eat more salads. So I wanted to share with you how I make my favorite salad topper: Parmesan crisps. This might be the easiest recipe I've ever shared. And you know how much I love easy recipes!

You'll need a block of Parmesan cheese. I use a fairly inexpensive Parmesan. For these crisps, Italy's wonderful Parmigiano-Reggiano isn't required. In fact, I think they work a little better with a cheaper cheese.

Grate the cheese right before making the crisps. This step is important. You don't want the cheese to dry out and, for this recipe, pre-grated cheese (no matter how much they tell you it is "just like" freshly grated) won't work. So, grab your cheese grater!

For small crisps, grate about one tablespoon of cheese per crisp.

Measure the cheese.


And plop the cheese on a lined baking sheet. I only make three at a time. But I could have easily baked six on this pan.

Those piles of cheese turn into lacy crisps after about five minutes in a 400°F oven.

Nifty, right?

For a small salad, I like one crisp. For a large salad, two.

Click here for the recipe!

Printer-Friendly Format