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Parmesan Crisps Recipe

Parmesan Crisps

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on January 24, 2013

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    These are wondeerful! They look and taste like those in Europe. My husband and I love them, and so do our guests.

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  • on January 20, 2013

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    Great tasting. I made mine 2 1/2 - 3" and used a scant tablespoon of Parmesan cheese each, flattened the mounds so they were not dense and rounded the edges. If left dense the cheese melts together and isn't lacy. I baked six at a time on parchment paper at 400 degrees on the top shelf for 5 minutes exactly, before they browned, and they looked elegant and lacy. Let the rounds cool a couple of minutes then transfer them onto paper towels on a flat surface. I trimmed any jagged edges with a knife. Next time I will use Parmesan-Reggiano. I served them with Caesar salad. I think they are best made the day you serve them since they don't keep as well overnight.

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  • on January 09, 2013

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    These were awesome! The whole family loved them. They came out perfect! Will be making again and again.

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  • on April 22, 2012

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    WOW. So fantastically crispy, tasty and easy to make! I didn't have the recipe in front of me so I made them larger for 9 crisps and took a little longer to firm up. No damage done! They were perfect. Next time I'll try to remember to add some cracked pepper. And there will be a next time... maybe this afternoon!

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  • on April 20, 2012

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    I love these, but you must add cracked pepper to some and also red pepper flakes!! Wow! amazing!! everyone loves the cracked pepper crisps the best!!

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  • on April 18, 2012

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    I liked these, they taste like Parmesan cheese crackers. They will go great with a salad.

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  • on April 16, 2012

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    Two words. Awesome and easy. I agree that they should be left in the oven for longer as extra crispy is extra delicious. Yum!!

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  • on November 15, 2011

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    I love these crisps! I found that leaving them in the oven longer makes them extra crispy (which I love. I wouldn't do everything exactly by the recipe because you might use a different cheese, your ovens may vary, and the sizes of your cheese piles may differ. You can pretty much eyeball when it's ready and it's really up to you when you want it to be ready. Be sure to let it cool for a couple minutes before you take them off the foil. They come out so beautifully! :

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  • on November 10, 2011

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    These are great....the real trick...you have to use the expensive parmesan cheese to make sure that it is yummy and then grate them in the two sizes as indicated by Ina. Enjoy :

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  • on October 31, 2011

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    I did have to bake them for longer than the recipe called for, but they came off the parchment paper beautifully and tasted great. So easy! Definitely making as an appetizer for any and all get-togethers I have in the future!

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