Simpler than these Parmesan chips, it hardly gets! If you’re a cheese lover, you’ll absolutely adore these crispy Parmesan crackers. A perfect last-minute snack—enjoy them plain, as part of an antipasti platter, a crunchy salad topping, or a garnish for soups.
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Why Try this Recipe?
Parmesan chips are incredibly quick and easy to make. You only need one single ingredient: Parmesan! Everything else—herbs and spices—is optional. The prep time is just 5-10 minutes, with an additional 5 minutes baking time per tray. Depending on your perspective, these chips are even healthy! They’re gluten-free, low-carb, and completely free of additives, sugar, or other unnecessary extras.
Sure, the texture and flavor are different from traditional snacks like tortilla chips, sweet potato chips, or store-bought potato chips. But these homemade cheese crisps are truly delicious.
The Right Parmesan for Chips
Since this recipe revolves entirely around Parmesan, the quality matters. Choose a variety you enjoy eating “raw.” I recommend Parmigiano Reggiano, as it’s more flavorful and slightly richer in fat. Grana Padano works well, too. Always buy a block of Parmesan and grate it yourself—pre-grated Parmesan is often too dry, doesn’t melt properly, and results in disappointing chips.
If you like, you can add herbs or spices to flavor the chips, such as Italian seasoning, chili, pepper, or paprika. Be sure any spice blends you use don’t contain added salt.
How to Make Parmesan Chips in 3 Simple Steps
- Grate the Parmesan
Grate it to a texture that’s neither too fine (like almond flour) nor too coarse (like pre-shredded Gouda). Use a cheese grater, food processor, or a Thermomix. The latter is especially fast, taking just seconds. - Form Small Mounds
On a baking sheet lined with parchment paper, place small portions of grated cheese, leaving enough space between each, as they will spread while baking. If desired, sprinkle on your chosen spices. - Bake the Parmesan Chips
Bake them until they’re just turning golden yellow. Be careful, as Parmesan can taste bitter if overbaked. For best results, use regular parchment paper, not a silicone baking mat, as cheese spreads excessively on silicone.
Tips for Perfect Parmesan Chips
To achieve both beautiful and crispy chips, follow these tips: Use a round cookie cutter about 2 inches (5 cm) in diameter. Place the grated cheese inside, pressing it down gently with your fingers. This helps the cheese shreds stick together and gives the chips a tidy shape even as they spread in the oven. Keep the portion size right: Use only 1-2 level teaspoons of grated cheese per chip to ensure a satisfying crunch.
Storage Tips
Parmesan chips taste best on the day they’re baked—either right after cooling or a few hours later. If you want to store them, place the chips in an airtight container and keep them in a cool, dry place, but not in the refrigerator. To prevent them from breaking, separate the layers with parchment paper (like christmas biscuits). A glass jar with a tight seal, such as one with a rubber ring and clips or a screw-on lid, is also a great option for storage.
Enjoy your crispy Parmesan chips! Feel free to explore our other snack recipes, from savory puff pastry roses and pizza snails to pizza cupcakes.
Recipe Card
Parmesan Chips
Ingredients
- 200 grams (2 cups) whole Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) using top and bottom heat. Line a baking sheet with parchment paper. Grate the Parmesan cheese to a texture that’s somewhere between fine and coarse—this can be done with a cheese grater, a food processor, or a Thermomix.
- Using a round cookie cutter (about 2-2.5 inches in diameter), form small mounds of grated cheese on the baking sheet. Use about 1-2 teaspoons of cheese per cracker. Press the cheese lightly with your fingers to flatten it slightly.
- Fill the entire baking sheet with cheese mounds, ensuring there’s some space between each one as they will spread in the oven. I managed to fit about 15 chips on a single sheet of parchment paper. You can leave the chips plain or sprinkle them with herbs or spices, if desired.
- Bake the chips on the middle rack for about 4 to 5 ½ minutes, until they turn golden yellow. Be careful not to bake them too long, as they can darken and taste bitter. Let the chips cool on the baking sheet before carefully removing them. Bake any remaining cheese chips on a new sheet of parchment paper following the same process.
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