Crispy Parmesan Crisps

Parmesan Crisps

Hey, hey, hey! I know it had been a while, but things kind of got crazy in the DeVita household. We actually moved from California to Belgium. Yup, you read that right, BELGIUM!!! 🇧🇪 It is absolutely lovely here. We haven’t seen our household goods in almost 2 months, but hotel life really isn’t that bad…so far. Anyway, I had some quiet downtime and thought I would share a little post I had stuck in my drafts. I hope to share more on our move overseas and life in Europe. So let the adventure continue!

My new favorite thing to make these days are parmesan crisps. They are great as a snack or to add a little extra something, something to any salad. I noticed they sell them at some of the markets in California, but why buy when you can easily make them at home for a quarter of the price!

After a lot of different recipes and trial and error (quite a bit of error), here is the best way to make this cheesy treat. First you need to get a block of Parmesan or you can use pecorino Romano. You want to grate the cheese yourself; I’ve realized, freshly grated works better than pre-grated,  plus a block of cheese is less expensive than the grated kind. Using the smaller grate on your box grater, 1 cup is the perfect amount to make 6 medium crisps. But you can make any size, shape you like. You can do a sheet of crisps and break it up for a more rustic presentation, or do strips. You can even mold the melted Parmesan into a serving vessel, such as a tube or cup!


Now the most important thing you will need to invest in, is a silicone non-stick baking mat, which will line your sheet pan. I use the silpat brand, but there are a ton of mats out there in a variety of sizes and prices. I have tried parchment paper, but never got the right color or crispness using that.

After the cheese is grated and divided on the baking mat, you can add a little extra spice to these crisps to pump of the flavor. I normally like to use cracked black pepper, but you can add whatever you like. I think cayenne pepper might be interesting for a little heat.

To know when the crisps are ready, the key is to wait for the cheese to stop bubbling while baking. Once the bubbles stop, time to take them out of the oven. After using a spatula transfer the discs to a wired rack to crisp up more.

If you want to form the crisps into shapes, as soon as you remove them from the oven and they are still pliable place them on an upside down muffin pan for a bowl shape, or wrap them around a wooden spoon handle to create tubes/taco shape. The shapes you can form are endless!

Enjoy with a Caesar salad, on a cheese platter, with tomato soup or just enjoy as cheese chips. Yum!

Parmesan Crisps
makes 6 medium crisps

1 cup    freshly grated parmesan or pecorino Romano
Black pepper, optional
special equipment: silicon baking mat

Preheat the oven to 400℉. Line a sheet pan with a silicon baking mat. Using the fine side of your box grater or a microplane grater, grate the cheese. Make six 2 tablespoon mounds of cheese on the silicon baking mat, lightly press down the cheese and form a tight circle. Sprinkle a little black pepper on each disc. Bake for 6-8 minutes or until the cheese stops bubbling. Remove the baking sheet from the oven and with a spatula, carefully transfer the cheese discs to a wired rack. Once they reach room temperature they will crisp up. To form the parmesan crisps into shapes, once you remove them from the oven, place them either in a muffin tin or around the outside of the back of a muffin tin to create a bowl shape. Or roll along a wooden spoon handle to create a tube shape.
Serve with your favorite salad, cheese board, or have just as a snack!


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