Parmesan Crisps

Parmesan Cheese Crisps

Parmesan Crisps are quick, easy and tasty.  I often make these with a block of parmesan (or pecorino) that has been lurking at the back of the fridge.  They are hoovered up by friends and family so quick, I often don’t get one.  You have to be quick in our house!



  • Finely grated parmesan (approximately 5g per crisp)
  • Cherry tomatoes (approximately 1 per 4 crisps)
  • Sprigs of greek basil


Finely grate around 5g of parmesan per crisp, and place in a mound on a grease proof lined baking sheet. Don’t worry about being too perfect – rough around the edges looks better. This makes crisps of around 5cm diameter. Place in a hot oven 180C for about 5 minutes. The cheese will melt and bubble. The parmesan Crisp will have a lacy effect.

Cheese crispsI served these simply with a thin slice of cherry tomato and some greek basil.

Parmesan Cheese Crisps on a vintage wooden board

For an even tinier mouth sized versions – around 3cm (about 3g of cheese per biscuit).  Also as an alternative, serve with a little chutney.

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