These Parmesan Cheese Crisps are great on a salad as a little topper. Try them on the side of a dinner for a little crunchy extra.
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Grab a nice bowl of tomato soup, and serve these along with, kind of like a grilled cheese with no bread.
These rock simply as a snack by themselves. They are perfect little appetizers. And are perfect for Tailgating Snacks Month!
I’ve seen people say that they are like Keto chips. Makes sense to me.
These little crisp, low carb, gluten-free, cheesy nuggets of goodness have been around a long time though, longer than the Keto diet.
In fact, they have an official name as well – Frico.
What kind of cheese can I use for these?
They can actually be made with just about any cheese.
I think they are best with the harder, less greasy cheeses like Parmesan, Romano, or Asiago. Cheddar and Pepperjack do tend to separate out and become greasy. But, you can totally give them a try.
The other thing I like about Parmesan, is that it’s a bit lower in cholesterol than the softer cheeses. Want to read a little more about cholesterol, take a look here.
Or, mix some different cheeses together and see what you get. Just follow the same basic recipe.
The recipe is so easy that it only takes a few minutes to have this amazing little treat!
Remember those candied jalapenos I made a little whole back? They’re right here in case you want to take a look again. Lovely sweet heat!
I added some of those chopped candied jalapeños to some of my cheese crisps. About 1-2 jalapeno slices per tablespoon/crisp. Just toss the chopped bits in with the cheese, and proceed to make the mounds.
I added some whole candied jalapeno slices to some of my crisps. After making the mounds and flattening them, place a jalapeno slice on top. I placed a few more cheese shreds on top of the slice of jalapeno, partly for looks and partly to make sure it stayed in place.
And, I left some plain.
You could add a sprinkle of Italian seasoning to make an Italian flavored crisp.
Add taco seasoning to some for a Mexican flavored crisp.
Any way you make these, they rock!
The thinner you make the mounds, the crispier the final snacks will be.
Also, the longer you leave them in the oven, the more well-done and crispier they will be. Be careful, they can burn, so keep an eye on them.
I find it easiest to remove them without breaking them, by peeling the parchment paper or the silpat mat away from the crisps rather than trying to pull the crisp away from the parchment paper.
You can also use a thin metal spatula to remove them from the baking sheet.
But, if you break them, no worries, they will still be delicious!
If you use different kinds of cheese, you may want to dab them with a paper towel once they are done baking to remove any grease that has come up.
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How to make Parmesan Cheese Crisps Recipe
Parmesan Cheese Crisps
- 4 ounces Parmesan cheese without the rind
- Preheat oven to 400° F. Line large baking sheet with a silpat mat or parchment paper.
- Using the small holes of a box grater, grate the Parmesan cheese.
- With a tablespoon measuring spoon, scoop mounded tablespoons of the grated cheese onto the prepared baking sheet. Leave at least ½-inch between each mound. Lightly press the mounds out until they are flat. Repeat until all the grated Parmesan is gone.
- Bake for 5-8 minutes. Remove from oven when edges just turn golden brown. Let cool completely on the baking sheet.
Makes about 24 crisps Once they are completely cooled, store them in the fridge in an airtight container between layers of wax paper for up to three days (if they last that long).