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Parmesan Crisps Recipe

Parmesan Crisps

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Average Rating:

Total Reviews: 90

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  • on April 04, 2013

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    It's impossible to eat just one, use freshly grated parmesan. They are delicious and easy!

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  • on April 01, 2013

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    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.

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  • on March 03, 2013

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    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

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  • on July 03, 2012

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    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!

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  • on June 16, 2012

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    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

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  • on February 21, 2012

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    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.

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  • on January 27, 2012

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    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!

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  • on January 11, 2012

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    these are so much better than potatoe chips. I love to make little cups with them and fill with my zippy tomatoe jam. delish!

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  • on November 06, 2011

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    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!

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  • on October 21, 2011

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    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.

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