Lacy Parmesan Crisps

READY IN: 20mins
Recipe by J. Ko

A nice savoury cookie that goes well with almost any kind of soup; especially with a tomato based soup or with an autumn vegetable soup. Use fresh parmesan; do not use pre-grated parmesan in a can! If you do not like cumin, you can substitute dried thyme or rosemary.

Top Review by Soup Lady

I can't stop eating these! I put a couple of them in my tomato soup for lunch, but I keep going back and eating them on their own, they are even better that way! These are so good! Made for PAC Fall 2008

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Gently combine all the ingredients.
  3. Cover a baking sheet with a piece of parchment paper.
  4. Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
  5. Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
  6. If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.

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