Cheese Crisps with Parmigiano
Print Recipe

Cheese Crisps with Parmigiano Reggiano

You know when you make a grilled cheese and some of the cheese falls onto the plan and gets all crispy? These crunchy lil' cheese crisps are kind of like that, only bigger. They make a quick and easy appetizer or snack, and make for a festive flavorgasm when combined with herbs like thyme or rosemary.



  • 1 cup Parmigiano Reggiano freshly grated
  • 1/3 teaspoons cayenne pepper
  • 3 teaspoons rosemary


  • Preheat oven to 375°F.
  • Mix ingredients together in a medium bowl.
  • Use a tablespoon to measure out the mixture, then spread it onto a silicone mat in a a 2" circle. Pat down any piles of cheese and fill in any holes.
  • Bake until golden, about 8-10 minutes.
  • Let cool until crisp, about 6 minutes. Carefully remove from the mats with a spatula.
  • Break apart into smaller crisps.
  • Repeat with remaining cheese.
  • Store in an airtight container. Will keep 2 - 3 days.


Makes 20-24 smaller crisps.
You can also use a ¼ cup to make long oval crisps. You'll get about 8-12 of those.
Try this recipe with other hard cheeses, like gouda, pecorino, and cheddar.