Parmesan crisps are my quickest way to add a touch of French-style elegance to soups, salads and apéritifs - all in under 20 minutes. This Parmesan crisps recipe needs just one ingredient, bakes in the oven in minutes, and delivers that irresistible cheesy crunch every time. Plus discover another cheese that works really well.
The Easiest Ever Parmesan Crisps Recipe
Parmesan crisps are hands-down my easiest trick for adding French restaurant flair with almost zero effort. They always get the oohs, aahs and that glorious crunch. In just 20 minutes, this Parmesan crisps recipe transforms the simplest soup or salad into something memorable - and they're brilliant with apéritif drinks.
No flour, no butter, nothing fancy. They're naturally gluten free because the cheese does all the work. You just need a couple of tricks to keep them extra crispy.
They're sentimental, too. My kids loved grating the cheese and watching each crisp bubble and turn golden in the oven. We even made them on a European TV programme on Arte years ago!
Ingredients for Cheese Crisps - Not Just Parmesan
For the best cheese crisps, start with a good block of Parmesan (Parmigiano Reggiano or Grana Padano). Grate it yourself - it makes all the difference.
Fancy a change? Mature Gouda or Mimolette also make beautifully crisp baked cheese rounds. The colours together are fabulous, especially for entertaining.
That's it! Stick to one ingredient or sprinkle in black pepper, chilli flakes or mixed seeds - see the recipe card below for ideas.
How to Make Parmesan Crisps
Making them couldn't be simpler.
Chill your baking sheet first - no parchment paper, no oil. I stopped using parchment years ago because it traps humidity and makes them sit in their own oil. When baked straight on the cold tray, they crisp up instantly.
As soon as they stop bubbling, gently lift them with a palette knife (they're fragile) and cool on a wire rack. That's the secret to proper crunch.
What Oven Temperature?
A hot oven is essential.
Bake Parmesan crisps in the oven at 200°C / 400°F (180°C fan) for 4-5 minutes. They're ready when bubbling slows and the edges turn golden. Don't wander off - cheese waits for no-one.
Ideas to Serve Cheese Crisps
We love Parmesan crisps or Gouda crisps on their own with wine or Champagne for drinks, nibblies and apéritif. They're also great with this chorizo risotto or creamy vegetable soups such as:
- Crème Dubarry, the ultimate cream of cauliflower soup - lovely also with broccoli.
- Broccoli cheese soup, absolutely delicious together.
- Curred cauliflower soup with seared scallops - very festive!
- Leek and potato soup (bonne femme)
- Creamy carrot soup (soupe Crécy) is a real comforter, made with rice.
- Pea soup (potage Saint-Germain)
My Tip: always serve cheese crisps beside the bowl. As pretty as they look perched on top, humidity steals their crunch faster than you can say "Encore!"
In the mood for sweet tuiles instead? Try my delicate almond Tuiles cookies, baked in the same way but made with almonds, butter and flour - perfect with chocolate mousse and festive desserts.
More Cheese Recipes
On a cheesy roll? Try these next:
- Cheese biscuits - like savoury shortbread or French sablés au fromage. Also great with a glass of wine for pre-dinner drinks.
- Cheese scones - not to be confused with the biscuits, these are light and fluffy and also great with soup or just with a pot of tea.
- Cheese dip - a deliciously light spread from Lyon, known as Cervelle de Canut.
- Savoyarde cheese fondue - for the ultimate cheesy experience, melted in a fondue pot with white wine, Kirsch and a little cornflour.
Parmesan Crisps
Equipment
- non-stick baking tray
- cookie cutter (8cm / 3 inches) (optional but nice to have as a guide)
Ingredients
- 50 g (2oz/½ cup Parmesan cheese (or matured Gouda), grated
- ¼ teaspoon black pepper, chilli flakes, sesame seeds, herbs optional (see notes)
Instructions
- First place the baking tray in the refrigerator and preheat the oven to 200°C/400°F (180°C fan/gas 6). Grate a block of good quality Parmesan (or matured Gouda).
- Using a cookie cutter as a guide, spread a very thin and even layer of cheese into the circle directly onto the chilled baking sheet. If slightly too thick, spread it out slightly more using your fingers. Space each a little apart - although they don't spread out during baking.
- Either place them in the oven as they are, or lightly sprinkle each with a a little cracked black pepper, a mixture of seeds, dried herbs or chilli flakes (see ideas below).
- Bake for 4-5 minutes until they stop bubbling in the oven. Remove and leave to cool 2 minutes then carefully transfer to a cooling wrack with a palet knife or thin spatula.
June Stobie
They are so quick to bake and delicious with drinks before a meal.
Jill Colonna
So thrilled you like them! Thanks so much for trying them out. Isn't it amazing how Parmesan cheese does all the work in making them into crisps?
Thomasina
Great recipe thanks - definitely making these again as an accompaniment to drinks at Christmas.
Jill Colonna
Yay! Glad to hear you're making cheese crisps for Christmas, Thomasina. Thanks for popping in!