Parmesan crisps
13 min · 8 g protein · 96 cals / serving
Lacy, golden, shatteringly crisp rounds of baked hard cheese with a deep, nutty, salty flavour and a crack of black pepper. One ingredient, ten minutes, and they are just as good snapped over a salad or soup as eaten on their own.
Ingredients
- 3 1/2 oz (about 1 1/4 cups grated) parmesan (grana padano), 29% fat, parmesan-style hard cheese, finely grated from a block, or a vegetarian hard cheese
- a few grinds black pepper
Steps
- Heat the oven to 400°F and line a baking sheet with baking paper or a silicone mat.
- Drop level tablespoons of the grated cheese onto the sheet, 2 inch apart, and pat each into a thin, even round about 2½ inch across. Grind a little pepper over them.
- Bake 5–8 minutes, until bubbling has almost stopped and the crisps are evenly golden, not brown; brown tastes bitter. Watch closely after 5 minutes.
- Leave on the sheet 2–3 minutes to firm up, then lift onto a rack with a thin spatula. They crisp completely as they cool.
Good to know
Why grate it myself?
Pre-grated cheese carries anti-caking starch, so it melts unevenly and the crisps come out chalky. A microplane or the fine side of a box grater gives the lacy kind.
Other flavours?
A pinch of chilli flakes, finely chopped rosemary or thyme, or everything-bagel seasoning on top before baking.
How do I keep them?
Airtight at room temperature for 3 days. If they soften, 2 minutes in a hot oven crisps them again.
Alternatives
Per
- Calories
- 511
- Protein
- (33%)
- 42 g
- Fat
- (63%)
- 36 g
- Carbohydrates
- (4%)
- 5 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 707 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 383 kcal goes into the pot and 101 g of ingredients comes out as about 75 g of food: 511 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.