Parmesan Crisps

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
8 to 10 crisps
Level:
Easy

Ingredients
Directions

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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4.4 100
I use my muffin tins--small, regular, or the "muffin top"-one to get perfectly round crisps. No parchment paper needed. item not reviewed by moderator and published
I always use parchment paper so easy and these fly at Christmas :D item not reviewed by moderator and published
These are a great go-to appetizer! I used parchment paper - came out totally fine. I added a tbsp flour - helps make crispy. What's great with these - you can add different ingreds to zest it up. I've used rosemary with crushed red pepper; thyme with cayenne - both were tasty. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are amazing! Yum! Crispy and light and delicious-and easy to make. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Terrible recipe. I followed the exact directions but could not get them off the paper. item not reviewed by moderator and published
It's impossible to eat just one, use freshly grated parmesan. They are delicious and easy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
these are so much better than potatoe chips. I love to make little cups with them and fill with my zippy tomatoe jam. delish! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Giada wins again!! Love this recipe! I used fresh Parm. a quick and easy side for any dish! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
These were so easy and soooo good. I did add a sprinkle of pepper before I cooked them. I served then with homemade tomato basil soup. They are awesome! item not reviewed by moderator and published
I made these to top a hearty Italian soup. First I tried the freshly grated parmesan which I purchased at my local deli. Saddly, it was a total flop, the cheese is grated way too fine. Then I tried the freshly 'shredded' parmesan and it too failed, but I could see I was on to something. Finally I sent my husband to the store for a block of Parmesan and used the large grate on my box grater. I used about 2 tbsp per crisp, they spread to about 4 inches. The result was perfect, they were lacy just like the photo and so very easy. I baked them on a silpat lined baking sheet at 400 for 7-8 minutes. I let them cool slightly to set before removing them to paper towels, which absorbs the excess oil from the cheese. These are the perfect finishing touch and add a wonderful flair to soups and salads. The secret is in the type of grated cheese you use. It has to freshly grated on your 'box grater'. item not reviewed by moderator and published
easy soooooo good. item not reviewed by moderator and published
I've made these twice. The first time I used reduced-fat grated cheese so I thought that was the problem. Today I made them again with regular grated Parmesan cheese and the edges crisped up but they did not spread and become lacey as shown on the show. I was disappointed in the result. The taste was still good. item not reviewed by moderator and published
I bought both fresh shredded and fresh grated (more of a powder consistency)parmesan. I used parchment paper which worked just fine. The first baking sheets I used must have been insulated because they did not crisp but they browned nicely and tasted good. Then I dug out an old baking sheet that I knew for sure was not insulated and I used both the shredded and grated varieties and they turned out nice and crispy. Again, the parchment worked fine. No sticking. My 2 year old now eats these instead of goldfish crackers. item not reviewed by moderator and published
First I grated the cheese very fine, and the crisps did not hold together, and burned. Instead, use the larger grating holes along the side of the cheese to get decent size thin strands- these work much better, and result in a lacey pattern after it bubbles in the oven. I also baked at 375 for 4.5 minutes using a Rubbermaid baking sheet. Worked great! item not reviewed by moderator and published
This is the best recipe if you're on a lo-carb diet. Makes you think you're eating chips item not reviewed by moderator and published
But don't use that store-bought canned stuff! It won't work! item not reviewed by moderator and published
These lacy and savory cookies made for a great decoration under and atop a halibut dish! I made this for mother's day, and my mother was so impressed at how beautiful the dish looked. I shaped them in the form of a heart prior to cooking them, but word of warning...do NOT use the cheap store brand of shredded parmesan-use the good name brand stuff or they become not so lacy, and a little too thick, but still pretty! item not reviewed by moderator and published
These are brilliantly delicious and simple! I didn't have the silpat and instead used aluminum foil with Pam spray, and they came out perfect. The key is using authentic parmigiano reggiano! Any substitutes will not work! item not reviewed by moderator and published
Such an easy and great idea. Much lighter than a bread stick. item not reviewed by moderator and published
I thought these would be hard to make. I figured they would stick on me. I was wrong! So easy and yummy. I made mine a tad smaller than Giada's. This is a fancy simple way to make any dish special and have your guests or family ohhhing and ahhhing. item not reviewed by moderator and published
I believe there is a descrepency in the information on the web site and the television show. The site says preheat to 400, I believe Giada indicated on her show 500+ for 3 to 4 minutes. I used fresh grated parmesan and it took nearly 6 minutes to even brown around the edges, and then began to smoke and burn. The cheese did not perform as expected (melt and become lacy) it just stayed as a heap of grated cheese even though I flattened as Giada did. My oven is calibrated appropriately as I use a thermometer to regulate and I have a permanent stone in the oven to regulate and maintain a constant temp for baking, etc. Not one of Giada's best. item not reviewed by moderator and published
This is a excellent substitute for a chip of any kind. Dips or just a light snack. item not reviewed by moderator and published
and so easy to make item not reviewed by moderator and published
The first time I tried this the cheese didn't melt, and yes, I did use fresh parmesan. I caught the episode again a day later and she said to turn the oven up to 500. That made all the difference! Delish! item not reviewed by moderator and published
Easy, Quick and Delicious Snacks for the low carb crowd. Also makes a great cracker substitute for an appetizer. item not reviewed by moderator and published
Very good! If you don't have parchment paper or a silipad, easy release foil works just as well. item not reviewed by moderator and published
easy to make but make sure you keep your eyes on it at all times or they will burn rather quickly. beautiful presentation melts very quickly when plated when warm food item not reviewed by moderator and published
They got a golden brown, crispy around the edges. Didn't look as "lacey" as Giada's. I only had one silipat so after I made the first four, I took the rest of the cheese and made one big one - will break it into smaller pieces. item not reviewed by moderator and published
These are wonderful! They are crunchy and a great topping for soup. They are also great by themselves. It took some practice to get the cook time just right with my oven, but it was well worth the effort. item not reviewed by moderator and published
Goes great in soup. item not reviewed by moderator and published
This was such a nice treat. But I did notice that you must use fresh parmesan cheese. The non-stick aluminum foil worked well since I didn't have a silicone sheet or parchment paper. item not reviewed by moderator and published
I don't know why but my cheese didn't melt and just burned on the outside. item not reviewed by moderator and published
Love the flavor and texture. Do not try making these with an insulated cookie sheet or pan. item not reviewed by moderator and published
Mine did not melt. Maybe she should say to get fresh cheese or whatever, but I'm using my leftover crumbles which are very tasty for veggies, omelets, etc. It's very good. item not reviewed by moderator and published
this was very good did take longer than 5 minutes also kind of salty,if looking for a salty inexpensive snack this is it.I usually snack on the fish crackers but this is so much better item not reviewed by moderator and published
Great little addition to a meal and it couldn't be easier! item not reviewed by moderator and published
I made these with the Cheese Tortellini in Light Broth. They turned out wonderful! They were so light and crispy. I can't wait to try they with other recipes. item not reviewed by moderator and published
This is a nice simple recipe for making a yummy snack or appetizer. Another fun twist is to take an empty egg carton and push the hot parmesan discs into it to form small baskets. Then you can fill them with softened goat cheese and chives or any other dip you want to try! Yum! item not reviewed by moderator and published
Did not like taste item not reviewed by moderator and published
this is soooooooooooooooooooooooooo good every time i make it my mouth drules item not reviewed by moderator and published
This does not come out as on the show. I followed the recipe exactly 4 times and 4 times they burned. I wonder if you need to use freshly grated vs. canned.I really wanted them to come out. The soup was great item not reviewed by moderator and published
My daughter 9 and her friend had a blast making these in the kitchen. It's a no brainer, but finished it looks so difficult and tastes so yummy! item not reviewed by moderator and published
I bought the parmesan reggiano cheese and y made this yesterday and It was excellent. It is the best parmesan cheese. It expensive but it is fantastic. item not reviewed by moderator and published
This is a Easy and Delicous little addition to any soups ect... , they are soo simple to make and taste GREAT! item not reviewed by moderator and published
although Giada made a brothy tortellini soup for these to go along with, I found that they worked well with virtually any (Italian) soup. accordingly, I made both a white bean soup and a cick pea one to serve the crisps with. They were awesome; not to mention easy! only one ingredient?! how does she do it! i <3 Giada De Laurentiis!! item not reviewed by moderator and published
So simple, yet so tasty! Nutty, chewy and yummy with soup. I found the grated cheese found in the deli cheese department worked perfectly. item not reviewed by moderator and published
tasty but a bit chewy. was expecting them to be more crisp item not reviewed by moderator and published
I have to say, I was skeptical but after making this and eating them, I am hooked. Only use fresh grated parmesan though. Tastes great, easy to make and fun to eat! item not reviewed by moderator and published
Very easy to make and very good item not reviewed by moderator and published
This recipe is so easy and great tasting. I find myself making these just for a snack. I used parchment paper and had no trouble at all. Thanks Giada for all your wonderful recipes! item not reviewed by moderator and published
I tried exactly like Giada did but it came out burnt on the edges and lighter in the center, I couldn't make it the same color like Giada had on the photograph. item not reviewed by moderator and published
Makes any soup gourmet! Will never use crackers again! item not reviewed by moderator and published
I had trouble with this recipe item not reviewed by moderator and published
These are delicious and differnt, as well as easy and fun! We originally tried them with the dried, grated parmessan in the shaker, as we'd seen on another cooking show, but they never did melt. My 13-year-old daughter made these with freshly grated parmessan for her Omi (german grandmother) while she was visiting us. We served them with the very delicious Tortillini in Light Broth from the same episode. Omi was impressed and the entire family loved them! item not reviewed by moderator and published
This is also a nice garnish! Remember that when you put it in oven, you cannot leave it unnattended, each oven has different settings and could burn the cheese (mine didn't burn!). Great for snacks, for soft spreads, and decoration! item not reviewed by moderator and published
All I have to say is watch out!!! You may find yourself eating 10 of these yourself and growing fat. They are so simple and so impressive for guests. Heavenly!!! Giada has rocked our kitchen again. item not reviewed by moderator and published
Recipe was easy to follow and turned out just as it looked on tv. Makes a quick snack to serve with wine or crumble over cooked veggies. item not reviewed by moderator and published
Can be used as appetizers, snacks, on salads, OR in soups. Cheese suggestions: *Cheese should be freshly grated just before cooking. Stick to firm or extra-firm cheeses such as Grana Padano, Gruyere, Emmental, Parmigiano-Reggiano, Romano, Asiago, Crotenese OR a combination(s) of cheeses; I've also used aged cheddar with success. Leave the cheese unseasoned OR season with your favorites (Ex: Italian, Greek, Indian). [One of my favorites: I dip slices of Italian (Roma) plum OR cherry tomatoes in 1/2 vinegar : 1/2 water solution.(Vinegars: balsamic, white wine, distilled); then I season with oregano, rosemary, basil, garlic, & onions. I dehydrate them; then put them in my spice grinder. I sprinkle them over the grated cheese. P.S. I also this great seasoning for other things as well.] You do not need a silpat, just lightly spray parchment paper w/non-stick cooking spray, if u bake them. They can also be microwaved or fried. If U have a dehydrator, try it - it works. It's just not quick, but gives U good results. You can leave them flat, Or "mold" them while warm around a small bowl or a rolling pin. They store well in an airtight container for about 1 week. item not reviewed by moderator and published
It couldn't be simpler and what a great idea. The kids went nuts over them. Great for presentation. item not reviewed by moderator and published
The crisp were really greasy. Took longer to bake. item not reviewed by moderator and published
I made these with the tortellini in broth with great success. I used tmy silicone baking sheet as suggested and cooked for 5 minutes. The cheese melted into beautiful, lacey crisps - Perfect! While you obviously can't use that awful canned stuff, you don't have to be wildly extravagant with your cheese choice. I've used a bag of Sargento's fancy shredded Parmesan just as successfully as "high end" parm. item not reviewed by moderator and published
very tasty and very good! item not reviewed by moderator and published
This recipe is ridiculously easy. However do NOT use the cheese in the green can; it does not work (AND smells REALLY bad). You have to actually buy real Parmesan. Also, I cannot imagine making these without a Silpat--(Good luck if you do not have one--seriously!) Simple and delicious! Great with the tortelini soup. item not reviewed by moderator and published
I finally found a reason to use my Sil-Pat. These were wonderful. You do have to use the real grated parmesan -the cheaper kind won't melt. I bought mine from the deli and it worked perfectly. For those that said the cheese burned - it may have been the type of cheese or that the cheese had preservatives in it. item not reviewed by moderator and published
These little things are great! We use them to replace crackers when we make soup. Also, I put a little garlic powder on them one night before I baked them and that was a total hit. item not reviewed by moderator and published
Easy & great!! item not reviewed by moderator and published
I thought that this recipe was made with the grated parmesean cheese in the green container- WRONG. Use a block of parmesean cheese and finely grate it.Once I goofed, I remade it but if you make it according to the directions your crisp will be small- about 2" across. This is not how Giada's turned out. Her's was as big as the palm of your hand. The only thing I can figure is she used a specific type of parmesean cheese or she used more than a heaping tablespoon! As far as taste, they were wonderful with the soup but small. A good "conversation" food at the table!! item not reviewed by moderator and published
Great with soup, salad or just a snack. item not reviewed by moderator and published
this recipe was wonderful item not reviewed by moderator and published
very good item not reviewed by moderator and published
You must use REAL Parmesan cheese--not the kind in the green can. That cheese is already dried and shelf-stable, so it won't melt. Get the cheese that's sold next to the other fresh cheeses or in the dairy case near the ricotta. item not reviewed by moderator and published
These were so delicious, on their own or with soup and salad, that I am asked to make them again and again. Luckily, it is an incredibly easy recipe to follow...I highly suggest using a Silpat or the cheese may burn. These are a tasty, quick treat everyone will love. item not reviewed by moderator and published
Are there differences between grated cheeses? My cheese also just burned. The soup was fantastic...I added white pepper and fresh cilantro to the stock as well and it gave it an outrageous flavor. I guess I'll have to experiment with the cheese. BTW..SILPAT is great equipment! item not reviewed by moderator and published
these are very good! i had to cook mine a bit longer than 3-5 mins. but they are excellent! item not reviewed by moderator and published
Such a unique and quick recipe for a snack item or to top a cup of soup. item not reviewed by moderator and published
Well then, you didn't follow the exact directions as she says "silpat" is crucial to making them. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Worked perfect.  Have done these several times and everyone loves them item not reviewed by moderator and published

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