Baked Parmesan Crisps
This recipe for Baked Parmesan Crisps is a gluten-free, low carb snack or perfect addiction to a salad to make it look fancy for dinner guests! Add them to soup or any salad!
I think this has to easily be the easiest thing I’ve ever posted on my blog to date. Everyone loves an easy recipe! I mean, something with only one ingredient? I know these Baked Parmesan Crisps are stupid easy, but they are good enough that I felt the need to share them with you. After making these, I had one of those moments where I wondered where these crisps were all my life. Do you ever have those life-changing food moments?
If you’re reading this, I’m either ready to pop or already had the baby. I am so proud of myself because I actually got ahead for once and wrote some posts before June arrived. I know how busy I’ll be with my new little princess and I didn’t want to leave you guys hanging without new recipes to try. What can I say…I’m dedicated to my job!
Did you all know I actually have another job? My other job is completely unrelated to this food blog. I “moonlight” as an ICD-10 Coder for two local hospice agencies. I have worked in the coding business for almost 13 years now…crazy! Fortunately, I’m blessed to be able to work from home with both my coding job and my blog. Also, I am thrilled to be in a position where I can stay home with my baby when she’s born and spend as much time with her as possible. I know not everyone can be in that situation so I don’t take it for granted at all!
Somehow I got sidetracked, but these baked parmesan crisps are really genius. I have added them to my Easy Tomato Soup and Grilled Cheese Croutons a few times in place of the croutons. The taste was different and out of this world with the crisps added. I also added them to the top of my broccoli cheddar soup, and all different types of salads. They just give your soup or salad that little something “extra” and always impress people! You can just make them and eat them as a snack…kind of like a Parmesan cheese “chip” that is low carb. I just can NOT get enough cheese in my life! Parmesan cheese is not typically a cheese to snack on, but it works – trust me.
I hope you enjoy these and try them out the next time you’re serving soup or salad to lunch or dinner guests. Go ahead and watch how many people ask about them! I’m thinking they will also be perfect on top of my Tomato Tortellini Soup. They are so easy that kids will have fun helping you make them. I pictured them here with my Strawberry Arugula Salad. Enjoy!
- 12 tablespoons Parmesan cheese shredded (fresh Parmesan is best)
- Preheat oven to 400°F.
- Place each tablespoon of cheese on parchment paper or silicone lined baking sheetabout 1 to 2 inches apart. Shape them in circles as best you can.
- Bake about 3-5 minutes. Edges should be browned, but not burned. Watch carefully toward the end to prevent burning.
- Remove from oven and allow to cool on rack. Store in airtight container or add straight to soup or salad.
Way back in the day, my work team and I took a cooking class together. We made something similar to these – we sprinkled the cheese on top of upside-down muffin pans so the parmesan turned out into little bowls. We put our salad in there and I thought it was so genius! Your parmesan crisps give me great memories of that class and reminds me to make them soon!
These are great! I’ve made them, but it’s been ages. Gotta make them again — SO GOOD! 🙂