Parmesan Crisps are the most delicate and lovely side to a beautiful bowl of soup the world has ever known.
They’re also a damn good low-carb snack, bite-sized appetizer vessel or full-sized pasta bowl.
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
For large 2 1/2″ crisps, grate 1/2 cup Parmesan cheese, then spoon heaping tablespoons onto lined baking sheet. Press down centers. Makes 6-8 crisps about 1/2″ apart.
Bake for 5-7 minutes until golden brown and crisp.
If making Parmesan Crisp Cups, remove immediately from oven and place over upside down shot glasses until cooled.
For bite-sized Parmesan Crisps, use a teaspoon of grated Parm for each. Makes 20-25.
You can also add seasoning to the grated cheese to elevate the flavors.
Smoky Braai South African Spice Blend is a standout, as is freshly cracked black pepper or minced fresh herbs.
For Parmesan Crisp Bowls, make 6″-7″ circles of grated parmesan cheese and bake for 5-7 minutes until golden. Remove from oven, allow to rest for 1-2 minutes, then using a spatula place over upside down bowls. Allow to cool.
Great for serving your favorite pasta, like Cacio e Pepe.
Serve crisps with soups, salads or store in an air tight container for a great low-carb chip.
Serve cups filled with Caesar Salad aka Caesar Teaser or as Mac & Cheese Bites for great party appetizers.
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All my best,
Just to chime in on the “which cheese” question, I’m thinking low-moisture cheeses, the hard ones, work best. Did you end up trying the gruyere? I would think it wouldn’t work as well but very curious about your experience! :)
Thanks! I’d like to ask a question.
At first sorry about my English, I’m still studying it.
Can we use other kinds of cheese? If yes ,which cheese?
Thanks so much!
I know you could substitute Asiago or Pecorino but I’m not sure about the other hard cheeses. I think I’ll try it with a gruyere or swiss and let you know :)
Thanks so much indeed :)