Parmesan Cheese Crisps

About: I’m a self-trained cook, cooking (and blogging about it!) for myself and my husband in our condo. Cue the cozy domesticity!

I made these Parmesan Cheese Crisps last night when I had a friend over for dinner, and served them with wine as an appetizer. My friend doesn’t eat gluten, so I wanted something that was tasty, hearty, and gluten-free. Also, I was grating cheese to top the quinoa-crusted pizza that I was making, and I thought, huh. Cheese crisps. I wonder how hard they are to make.

The answer? EASY-PEASY! Two ingredients, two utensils, and you’re done!

Not sure what they taste like? Think potato chips made out of cheese. Yeah. That pretty much sold you right there, right?

Let’s get snacking!

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Step 1: Grate Cheese. Yeah. So Hard.

Parmesan Cheese Crisps

  • 2 cups grated mozzarella cheese
  • 1/8th c. grated parmesan cheese

Grate cheese. Sprinkle mozzarella on an un-greased baking sheet, in thin piles about the size of the bottom of a water glass. Sprinkle a pinch of parmesan on top of each pile.

Step 2: Bake and Eat.

Bake in pre-heated 450 degree oven until fully melted, it looks like lace, and the edges are starting to change colour. Take them out and quickly use a spatula to pry them off the sheet. Cool on a plate.

If they get stuck on the baking sheet, pop the tray back in the oven to heat for a moment more, and then pry off the remaining ones. Eat and be classy! I served them with these two drinks.

Makes 12 crisps.

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    11 Discussions


    4 years ago

    Attempted to make these and just got a stuck on glob of cheese. Didn't look anything like a crunchy chip.

    1 reply

    It's a delicate balance between just a melted blob and an over-crunchy and stuck on burnt crisp, but I've made these twice, exactly the same way, and gotten great results.

    I just googled other recipes, and found that they often use parchment paper. Maybe that would help? Best of luck!


    4 years ago on Introduction

    use baking paper / parchment always on your pans to help clean up, aid in ZERO sticking and keep your pans looking nice! for cookies and such you can even reuse the paper. stuff like this the grease will soak the paper to which you fold it long ways a few times and roll it tight for a candle!

    1 reply

    4 years ago

    try adding some very finely chopped rosemary too for a different flavour.
    also, when they are still hot you can shape them into tubes/curled wedges.

    1 reply

    A gourmet store near where I live sells these for about a dollar a chip, if you do the math. Mwahahaha! And now their secret is out! Tasty, tasty cheese chips for me. :-D

    1 reply

    Yay! Instructables -- freeing readers from the tyranny of gourmet stores since...whenever. But yeah, it's incredibly easy. And incredibly tasty, especially when warm! Post a pic if you make them! :)