Parmesan Crisps

Total Time:
10 min
5 min
5 min

8 to 10 crisps


Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

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    I used a Silpat on a baking sheet and after almost 10 min at 400 the cheese hadn't melted, the crisps had only gotten light brown on the edges but the cheese was still dry and in shreds (it never melted and bubbled together to make the lacy pattern). The second pan I put in without a Silpat but with the cheese directly on the non-stick surface. Those came out perfect after 4-5 min! Just in case someone runs into the same problem I did try a non-stick sheet without the Silpat.
    These are amazing! Yum! Crispy and light and delicious-and easy to make.
    A couple of things I did differently. On a budget, I didn't want to spend a lot on fancy cheese to grate, so I bought what was pre-grated, generic, on sale. I spooned out about a tbl. an inch a part, sprinkled on red pepper flake and let bake on a parchment paper-covered cookie sheet until the edges were light brown. This is important, because if you don't, they won't firm up and will be rubbery, then I carefully loosened them with a fork. They didn't look like hers, but they were still cute. Then I carefully placed them to cool on a rack, which helped to crisp them up. It's important not to make these too far out in advance as they do get rubbery after about two hours, so they're definitely an appetizer you want to eat with an hour of making them. They went over really well. And when you're buying the cheese by he bag at only $3, it make a good couple dozen, not too expensive for a party appetizer.
    I loved it and mixed in a pinch of cayenne to the cheese and broiled it instead of baking and it came out golden brown. As soon as it came out of broiler, take tip of spatula and work it off parchment paper. I also added some chopped green olives on top.
    I actually discovered how to make these by accident when cheese spilt over on something I was baking in the oven. Great to see a recipe to something I thought was a good mistake. Easy to make with any kind of cheese and guests LOVE them. Very simple! Hard to mess up melted cheese! Not sure why so many people have written bad reviews. It's obvious with so many rating a recipe 5 stars that the ones rating it a 1 must being doing it wrong? Wonderful with good Italian bread and a glass of wine! Again, easy with almost any kind of cheese.
    Silpat cooking sheets are the key and this is such a simple recipe. I only use parmigiano reggiano for these with a micro grater. Whether you pat them out thinly for web-like crisps or let them stay packed down for a thicker crisp they turn out great.  
    If you slip them off as soon as they come out of the oven and lay them over a small dish so they drape over it to cool you will get a beautiful nest for cacio e pepe.
    Terrible recipe. I followed the exact directions but could not get them off the paper.
    Well then, you didn't follow the exact directions as she says "silpat" is crucial to making them.
    No, she didn't: "a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended." 
    Hardly the same as 'silpat is crucial.
    It's impossible to eat just one, use freshly grated parmesan. They are delicious and easy!
    Ooops, meant to post the last recipe review under Ina Garten's version of Parmesan Crisps (no way to delete incorrect reviews, or is there?. Hers calls for 6 minutes at 350 degrees.
    ok, this is really easy. mix fresh parm with crushed red pepper, garlic powder and dry itailian seasoning. Spoon about a tablespoon on a paper plate. you can get 4 per plate. shape into circles and press down for firmness. Microwave of 90 seconds. you may have to test the timing. I burned my first one. Easy, breezy. they slide right off the plate. awesome and quick
    here is the shortened version on a hot summer day. place parchment paper lightly greased on microwave plate spread parm cheese evenly and cook 3 min. let cool and break into pieces, serve with salad. i added small amt of shredded mexican cheese, red pepper, and italian seasoning. made other batch plain and it was perfect as well. you can watch it cook!
    Made a pot roast with potatoes & veggies and decided to try and dress it up using Parmesan Crisps. Amazing, everyone thought I had gone to extra trouble. Can't wait to try them with soup or stews. 
    Thanks Giada
    I love these! I read all the reviews and issues people had before trying them & I only made 4 of them just in case they didn't turn out. Here's what I did: 1 used combo of fresh blocks of Pecorino Romano & Parmesiagno Reggiano; 2 shredded both on smaller hole of a traditional flat metal grater; 3 used an aluminum pan (not an insulated non-stick one 4 I live at 6000' and cooked them on 400 and it only took 4 mins. & I even kept oven door cracked 5 used parchment paper and they came right off; 6 spread them very even and thin (not in a pile. The cheese will start to bubble immediately, but then they will start to cook from the edges to the middle and the cheese will stop bubbling and turn golden. I thought it was easy and I LOVE the way they tasted. For those who had uneven cooking issues, maybe try an aluminum pan if you previously tried an insulated, non-stick one.
    SILPAT and freshly grated, good quality parm are the 2 secret keys to success with this recipe. I own the Silpat liner JUST for this amazing food gem!
    these are so much better than potatoe chips. I love to make little cups with them and fill with my zippy tomatoe jam. delish!
    Could be great, except they stuck to my parchment paper, even when I greased it. Any suggestions for how to get them to come off the parchment? Parchment and parmesan is not the best flavor combination! 
    Came out just like Giada's. However, since they are a bit salty, I made them a tad smaller. Definitely need to use freshly grated parm.
    Giada wins again!! Love this recipe! I used fresh Parm. a quick and easy side for any dish!
    I can make the most complicated of recipes but this simple little thing was a pain!! Why doesn't this recipe say to use fresh grated parm? I would have bought that had the recipe specifically said that. I used store bought and tried it 2x with no luck. Then tried with '6 Cheese Italian Shredded Blend' and it worked better but was too greasy and didn't crisp enough. I'm glad I read that others were also baffled and had to try a few times!!! I will try again with freshly grated next time.
    I have made these about 10 times. Through trial and error I found you must grate your own fresh wedge of cheese. I used Pecorino Romano. I use the large shredder hole. I bake at 400. I use parchment or foil. I don't leave the kitchen. It only takes about 4 minutes before it starts to burn. I keep checking. Great with all soups. Don't eat too much. Lots of salt.
    I made something similar to these but did it in a fry pan (one at a time on top of the stove. I also quickly rolled them around a wooden spoon, removed the spoon and let them cool. Looks great on top of a salad.
    Because I try to stick to a high-protein diet, chips are usually out of the question. Imagine my delight when I tried these crisps as a great substitute to chips. Mine take about 9 minutes to bake and the grease will bake off of them once they are golden. My guess is people having trouble with these aren't baking them long enough. I buy a big bag of shredded (not grated Parmesan from Trader Joe's and it works perfectly. I've been munching on them for days!
    Thank you reviewers for tips with this recipe.Ilove her cookbooks/recipes BUT this one had me frustrated. I tried it 3 different times, making changes ea. time. They never came out lacy & looking like the pics. I was ready to throw in the towel as parm. cheese is not a cheap item to buy. I followed her recipe exactly ea. time. How was I to know the cheese had to be fresh grated by me. I bought store grated parm, not knowing it was too dry a product to use for this recipe. I bought Sil Pat sheets, they didn't help either. I tried using only 1 tbl of cheese, still no luck. I raised the oven temp. I spread the cheese out, even tho Giada said to lightly pat it down. That doesn't work either. I will give it another shot using tips in this site. I have never had such a problem with a recipe until now.
    Being Celiac I made this recipe with Dia cheese and Vegan Parmesan. It turned out just fine. I floated one in my soup and rolled up the others like tequitos YUM! So easy. I put 1 full heaping tablespoon on parchment paper and spread it out then sprinkled the Vegan Parmesan on top.
    These crisps are extremly salty and greasy! Not worth the expense of the cheese or time in the kitchen. I'm a fan of Giada's recipes but this one well, not so much.
    I made this yesterday as a side with our Minestrone Soup and what a big hit these were. My teens loved this and devoured them in no time at all! It was a bit of trial & error, I must admit. My first couple of trays were not crispy but, still tasted good. I turned the oven to 500 degrees and used parchment paper....did not grease the parchment for I found it was making too much grease. I left them in the oven for 5 mins and placed them on paper towels to absorb any grease from the cheese. Worked out very well. I did some with just parmesan and did a large batch with Asiago-Parm mix....those were fantastic! I did only 1/2 tablespoonfuls and spread it out pretty thin. These were the best out of all I made. Will def make this recipe again and also am gonna try cheddar ones today with our chili for the big game! Yum! Thanks, Giada....keep 'em coming!
    I've made these a zillion times in Houston and never had a problem. I now live at 7500 feet in a very dry climate in Santa Fe, NM and my Houston technique was a complete failure. I tried both oven (various higher temps to compensate for the altitude), well-seasoned iron skillet and non-stick skillet and came out with overly brown, not melted cheese (which will get tossed into pastas and salads out of sight of my guests!). The cheese was just too dry...I bought good quality grated Parmesan from Whole Foods, just as I had in Houston....From now on, I'll have to grate my own which isn't a big deal but this has taught me how quickly grated cheese dries out when the humidity is low!
    the cheesse crisp were good, a little salty, but good. however the smell after making them was awful. so much so that I'm not sure it would be worth making again if it'll skink up the house every time I do. I might try again with another type of cheese to see if I get a less smelly result
    It took me a few tries but I got it. Now what I do is make them as indicated, then right when they come out of the oven, I "push" them into a cupcake tin hole and let them dry that way into a crispy "bowl". On the side while they are cooling off I mix in a bowl, diced fresh mozzarella, chopped basil, diced fresh tomatoes, sea salt, pepper and fresh oregano. Mix it up, invert the cups and serve the salad in the cups. doesn't retain the juices (because it's lacy) BUT it is soooooooo good!!!!!!!
    I used a block of Parmesan cheese, the large holes on my grater and they came out perfect. I did have cook them for 6 minutes at 400. Next time I will try the higher temperature. They look great and taste the best!
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