Parmesan Crisps

I tried several methods for making parmesan crisps. I have had many failures.

Here’s what I think I know about making parmesan crisps:

  1. Never add anything (flour, etc.) to the grated parmesan. Anything you add to the cheese will make the texture firmer and less crunchy.
  2. Never use pre-grated parmesan because it has additives.
  3. Grate or chop the parmesan then chop it in a blender or small grinder until it is almost a powder.
Bubbling while cooking


  1. Chop or grate hard parmesan cheese into small enough portions to blend in a blender.
  2. Grind / Blend the cheese into a powder.
  3. Use a teaspoon measuring spoon to spoon out heaping teaspoons of cheese onto a cookie sheet with a silicone baking mat.
  4. Leave an inch or two between each mound of cheese.
  5. Use the back of the spoon to spread the cheese, slightly.
  6. Bake at 375 degrees (400 if you have a convection oven that automatically reduces the heat by 25 degrees) for about 8 minutes.
  7. As the cheese cooks, it will bubble and heave. The cheese is done when it stops bubbling.
  8. Remove the cheese from the oven and let it cool a couple of minutes before removing it from the silicone baking mat.
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