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Parmesan Crisps

  • Author: Recipe Winners
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: about 30 depending on what size mould you use


These moreish little parmesan crisps are made in minutes. Serve them up at your next drinks party and watch them fly off the plate.


  • 250 gm (8oz) store bought grated parmesan
  • 3 tablespoons finely sliced chives – see notes
  • maldon or salt flakes- see notes


  • preheat oven to 180 c (360 f)
  • line a baking tray with baking paper
  • mix parmesan, and chives in a bowl
  • spread a small scoop of parmesan in a circle on baking paper (you can use a small mould for shaping) – see photo, we used a 5 cm (2 inch) mouldĀ 
  • gently even out the parmesan to allow for an even cook
  • sprinkle with salt flakes
  • bake on middle shelf for 6-8 minutes till crisps are a light golden colour (watch them like a hawk)
  • remove from oven and leave on the baking tray for 5 minutes
  • remove from tray and serve
  • parmesan crisps keep for 10 days in an airtight container
  • enjoy!


  • you can replace the chives with thyme, basil or oregano
  • if using fine white salt, sprinkle sparingly
  • by using the same amount of parmesan mix eg. 1 level tablespoon and spreading the mixture over the same size area eg. circles drawn on the back side of your baking paper or using a mould, the crisps will all cook evenly and at the same time
  • parmesan crisps keep for a week in an air tight container
  • Category: dips, salsas and finger food
  • Method: bake
  • Cuisine: Italian

Keywords: parmesan crisps