Parmesan Cheese Crisps Recipe (Oven or Skillet)

Original Post: https://www.evolvingtable.com/parmesan-cheese-crisps/

5 from 2 votes

Parmesan Cheese Crisps Recipe (Oven or Skillet)

Our Parmesan Cheese Crisps recipe is exactly what your low-carb snacking game has been missing! Better and more affordable than store-bought, this recipe has two easy methods: the traditional oven-baked route or a slightly faster skillet one.

Prep Time3

Cook Time7

Cooling Time:5

Total Time15

Course: Appetizer, garnish

Cuisine: American, Italian

Servings: servings

Author: London Brazil

Ingredients

½ cup grated Parmesan cheese*

Instructions

To Bake in the Oven:

Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
½ cup grated Parmesan cheese*
Bake in the preheated oven for 4-6 minutes, or until golden brown. Remove from the pan and place on a plate to cool and continue hardening for 5 minutes.

To Make in a Skillet:

Place a large non-stick skillet over medium heat. Once warm, add 1 tablespoon scoops of Parmesan cheese, evenly spaced, and at least 1 inch apart. Using the back of a spatula, flatten the rounds until they are each about 2-3 inches in width and no more than ⅛-¼ inch thick.
½ cup grated Parmesan cheese*
Cook for 4-5 minutes, or until the edges begin to turn golden. Flip each crisp over and continue cooking for another 1-2 minutes.
Remove the crisps from the skillet and place on a plate to cool and continue hardening for 5 minutes.

Video

Notes

Make sure the Parmesan cheese does not have an anti-caking agent in it, such as cellulose.

Prep-Ahead Instructions:

You can make these up to a day early, or simply grate the cheese and store in the fridge until you're ready to bake.

Storage Directions:

The best way to store Parmesan crisps is in an airtight container in the refrigerator for up to 3 to 4 days. To make them last longer, freeze them between pieces of wax paper so they don't stick. They'll last for up to 3 to 4 months in the freezer.

Recipe Tips:

Pay attention. Be sure to add the correct amount of cheese to each pile.
Nice and thin. Spread the cheese to no more than ¼ inch thick so they cook evenly and crispy.
Let it rest. After cooking, the crisps will continue spread and harden.
Pure and simple. Avoid cheeses with anti-caking agents for the best results.
Give them space. Keep them undisturbed and don't press them together.

Nutrition