Parmesan Crisps

7 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Hands-on Time
5 Mins
Total Time
33 Mins
Yield
Serves 11 (serving size: 1 crisp)
By Amanda Haas
September 2012
RECIPE BY Oxmoor House

These crisps are terrific to float on top of Creamy Tomato Soup or Creamy Broccoli Soup for an extra kick of flavor.

Ingredients

  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 31
  • Caloriesfromfat 0.0%
  • Fat 2g
  • Satfat 1.2g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 3g
  • Carbohydrate 0.3g
  • Fiber 0.0g
  • Cholesterol 6mg
  • Iron 0.1mg
  • Sodium 108mg
  • Calcium 78mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Line a large baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. Spread each mound to a 2-inch diameter. Sprinkle mounds with pepper. Bake at 400° for 6 to 8 minutes or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.

Step 3

Kids Can Help: Let kids sprinkle the grated cheese onto the baking sheets.

Cooking Light Real Family Food

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Ratings & Reviews

cnbelden's Review

ShannonKay
April 24, 2013
I've made these for years. Sometimes with the pepper and sometimes without. They are the perfect low-carb snack. They're also terrific used as a cracker. Put your favorite topping on them and enjoy!

ShannonKay's Review

ImaIma
January 27, 2014
N/A

stellacorona's Review

cnbelden
July 08, 2014
these are really good! altho, they left a not so nice aroma in the house….make ahead if you're having company! turned heat down to 350. served with homemade tomato soup. my mom used to put cheddar cheese in a skillet and make the same sort of snack.

sirbailey's Review

teddystouch
November 21, 2012
N/A

ImaIma's Review

stellacorona
December 05, 2012
N/A

Easier Alternative

sirbailey
June 27, 2016
I didn't have parchment paper, so I used a silicone muffin tin. In the oven, the timing was hit or miss, but I tried the microwave, and in about 30 seconds (for 4 crisps) I had perfect crisps. Just listen for them to stop making a popping sound. Perfectly done, perfectly shaped, and my kitchen stayed cool. Quick and easy.

Help

Carrie
December 31, 2016
ok so what am I doing wrong?  Mine didnt come out like a cracker or crisp like.  But rather it was more like the cheese on top of old pizza.  Just thinner.  I want the cracker consistency and Ive done this twice withthe same results.  So what am i doing wrong?  Has anyone else experienced this disappointment or is it just me?  Taste good, house smells good, but i just dont have the cracker....
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