Parmesan Cheese Crisps Recipe – Souffle Bombay

Whether you are watching your carbs and are looking for low-carb snacks, love cheese or just love to crunch, this Parmesan Cheese Crisps Recipe is for YOU! I even did a little experiment to prove a point. 

A recipe doesn’t get much easier than this Parmesan Cheese Crisps Recipe. Seriously, to make these easy homemade crackers, all you need is a hunk of Parmesan cheese or Parmesan Reggiano cheese.

Now if you want to make them even more interesting OR want to make a variety of tastes, well then I have some ideas for you.

For this recipe, please dear Lord in Heaven above, shred your own cheese. This will give you the best result. Pre-shredded cheese has added drying agents/chemicals that disrupts the process.

If you have been following me on this blog for years or just on social media you know I am sooooo not pretentious or uppity in any way. However, sometimes right is right and wrong is wrong when it comes to food (and life), lol!

Taste Testing Results

• I even did an experiment for you to prove my point.  I made some crisps from pre-shredded Parmesan cheese. I then gave them to 6 different people who had had the crisps they way they should be made previously and every one, age 16-47 said YUCK when they tried to eat the crisps made with the pre-shredded cheese.
• What happens is the cheese becomes rubbery in the middle. The edges crisp up but the rest of it is not a good eating experience. SO save the pre-shredded stuff (which I do use for some things) for other uses. You’re welcome 😉

Ingredients Parmesan Cheese Crisps

• Wedge of Parmesan cheese or Parmesan Reggiano cheese 
• Optional seasoning like Everything But The Bagel, garlic powder, Rosemary, Black pepper, etc

That is literally it!! You can of course experiment with additional seasonings. I list some ideas below in the variations area. 

How to

• First, you need to start with a wedge of Parmesan or Parmesan Reggiano cheese (not pre-shredded).
• Use a box grater, hand-held grater like this one I use from OXO, or a grater like this which I also use and shred your cheese. Whichever works best for you. Some food processors can also shred cheese with special attachments.
• Place small mounds of the shredded cheese onto your parchment paper lined baking sheet and then bake.

Tips

• Like I said above, only use freshly shredded cheese for this. That is how you get a fully crisp cheese crisp.
• Use parchment paper (I swear by these unbleached parchment sheets for everything, they are so inexpensive and worth every penny), or a silicone baking mat. I like using parchment better for these, just my preference.
• Cooking Tip: When you are finished with the cheese wedge SAVE the end and put it in your next batch of pasta sauce (with or without meat), tomato soup, chicken soup or just about any other soup. It will melt into the sauce/soup and add a nice depth of flavor. 
• Spread piles of cheese 1 ½ inches apart.
• Spread out the shredded cheese, you don’t want a mound. You want it flat with all cheese touching other cheese. Tighten up the edges.
• Ovens will vary so find your perfect time and temp by experimenting a minute extra or 5 degrees higher etc. Just don’t go too high of a temp or cheese could separate.
• Make these any size you wish. if you make them larger, you will need an extra minute or so until its all crisp.

Variations

• You can take these cheese crisps anywhere you want to flavor-wise. I have tried them all sorts of ways over the years. (Originally I would make these as bowls for Caesar salad).
• Besides those I am showing you today, you can try straight black pepper (fresh cracked is best for that), taco seasoning, fresh Rosemary (minced super fine), thyme, sour cream and onion (like I did here), sesame, parsley, Cajun, Old Bay.
• Basically, whatever you think will work. Just sprinkle overtop your choice before they go in the oven or the second they come out.

These homemade cheese crisps pair well with

I hope you and your family enjoy these super crunchy, low carb crisps as much as my son (and the rest of us) do!!

Follow me on TikTok and see the video of how I make these as well as hundreds of other recipes.

Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.

Snack Recipes To Try

As I am not a registered dietician, I do my best to provide the most accurate nutritional values using a nutritional calculator. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. Affiliate links are in this post which means if you choose to purchase a product I recommend, I may receive a few cents as a referral per item.

Parmesan Cheese Crisps Recipe

If you love a good crunch, love cheese or are looking for low-carb or Keto-friendly recipes, this recipe for how to make Parmesan Cheese Crisps is for you! So delicious!