Parmesan Crisps

While we visited Hawaii, we bought a bag of Cheese Crisps and ever since we have been addicted.  This will be my first attempt at making cheese crisps.  I love them but they are so expensive so I decided on making them on my own.

I decided to try to make them out of Parmesan as I thought they might be easier to make crispy since it is a dryer cheese.

I started by shredding the cheese.

Then I put the cheese in little bunches on some parchment paper. I found that less was better then stacking them high.

I baked the cheese at 400 Degrees for 10-20 minutes.  I checked on the crisps at 10 minutes but found they were not crispy yet.  You want the cheese to start browning.


I removed the crisps and placed them on some paper towels to soak up the excess oil.  Some the crisps were crunchy but others were not so much.  I think I could have left it in the oven a little longer and really dried them out.

They are great as a snack or with your salad.  They last a couple days in the fridge but they are best fresh. They are not as crispy as the ones you buy from the store but they are slightly cheaper.

Parmesan Crisps

  • 1 block of Parmesan cheese

Preheat the oven to 400 degrees. Shred the Parmesan cheese.  Line a baking sheet.  Make little piles of cheese. Don’t stack them too high.  Bake the cheese for 10-20 minutes.  Watch the cheese to make sure they don’t burn.  They are ready when they get a nice golden brown.  Remove from the baking sheets and place the cheese crisps on paper towels to soak up the extra oil.  Best enjoyed immediately.

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