Parmesan crisps

"Grate some cheese and after three minutes in the oven, you have a beautiful appetizer for a glass of wine. The cheese melts into a lacy circle, and the fresh chives add color and flavor. Try other fresh herbs or freshly ground pepper for variety. I found this in the Chicago Sun-Times Food Section and was impressed with how well these turn out!"
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by COOKGIRl photo by COOKGIRl
photo by normond photo by normond
photo by normond photo by normond
photo by normond photo by normond
Ready In:
16 crisps




  • Preheat oven to 400 degrees.
  • Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
  • Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
  • Bake for 2-1/2 minutes.
  • Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
  • Remove Parmesan rounds from oven.
  • Leave for 2 minutes to become crisp.
  • Using a metal palette knife, transfer to a wire rack to cool.

Questions & Replies

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  1. gypsygal
    How long do these stay crisp? Can they be made the day ahead? I know we will love these, but, I don't want to mess up and waste my good Parm. Does anyone know? Thank you.


  1. Miss. McGillicudy
    My new addiction! so very good, I used both pepper and the chives, no butter, the parchment worked fine without it. Thank you very much!
  2. LauraTracey
    i love these! I make them with swiss sometimes also... really great for low-carb diets! instead of chives, I've added a little bbq seasoning and they taste like a bbq chip!
  3. Bella chef
    I just love these with spinach dip. I could munch on them all night. Bella
  4. b_dazzld
    Wonderful wonderful wonderful, my recommendation, select a great aged parm, the better the cheese the more awesome these are
  5. Countrywife
    These were exactly what I wanted! Light, delicate, crispy, tasty. So easy to prepare. Variations are endless. We had them with Cobb salads for a late summer dinner. Yumm.


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