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.

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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.

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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,
xo Libby