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+ servings

Parmesan Crisps

Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 21 minutes
Yield: 10 crisps


  • 3 ounces Parmigiano-Reggiano
  • Freshly ground black pepper, smoked paprika, or cayenne, optional


  • Heat oven to 375ºF.
  • Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined half-sheet pan. Use 2 separate sheet pans, 5 rounds per pan. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack, of the oven, one pan at a time, until golden, 8-10 minutes. Cool before consuming.