Parmesan Crisps

Parmesan Crisps are the PERFECT cheesy, crispy snack made with ONLY 1 ingredient and ready in under 10 minutes!

We love all things parmesan, and if you like these crisps you’ll also love my Chicken Parmesan, Parmesan Crusted Pork Chops, and Lemon Parmesan Chicken!

Parmesan Crisps

Parmesan Crisps are one of my favorite go-to snacks, made with parmesan cheese baked in the oven until it’s light and crispy. You can serve this with salads as a crouton, with soup (like Chicken Noodle Soup which this is a totally perfect complement to!), or as part of a cheese plate for a party appetizer. Or keep them in a sealed plastic bag for a snack on-the-go. They always go fast when I make them, and take a total time of under 10 minutes to make!


Parmesan cheese crisps will keep in an airtight container at room temperature for 2-3 days.


You can freeze these cheese crisps in an airtight container for several months. They might not be quite as crispy when you defrost them, so I would definitely recommend enjoying them while they’re as fresh as possible.


Store your cheese crisps away from humidity or moisture, sealed tightly. These will be the most crispy the day they’re made. I also like to store them between pieces of parchment paper to prevent the cheese from sticking together.


I always prefer to make these in the oven because you can make a large batch at once. But if you’re short on time, you can also make these cheese crisps in the microwave. You’ll have to make a few batches, but it shouldn’t take more than a few minutes.

Just place your thin layer of parmesan on a plate, then microwave for 30 seconds on high. Repeat if the parmesan hasn’t melted completely. Once it’s done, allow to cool before touching it.

Easy Parmesan Crisps


If your baked parmesan cheese crisps turn out chewy instead of crispy, it’s most likely because too much parmesan was added to the baking sheet and they are too thick to crisp up correctly. Make sure you’re making thin layers.



  • Make sure your crisps are completely cooled before trying to lift them off of the baking sheet. If they’re not cool enough, they might break apart.
  • Add a sprinkle of herbs or spices like garlic powder to your parmesan to add flavor to your crisps! I would not add any salt, because parmesan is salty enough already.
  • You can also do this with cheddar cheese instead of parmesan, or do a blend of both cheeses for extra flavor in your cheese chips.
  • I recommend using freshly grated parmesan over the pre-shredded cheese for this snack, because the flavor will turn out better. Freshly grated parmesan cheese will also melt better because there’s no added ingredients like pre-shredded has.
  • You can shred your parmesan with a grater, or use a food processor to prep it faster.
  • Try dipping these in my homemade pizza sauce or marinara sauce!
  • Make sure to line your baking sheet with parchment paper even if it’s non-stick, or the cheese crisps might stick to the pan. You can also grease a baking sheet but I like to avoid adding extra oil to the parmesan cheese.
  • You can make one big sheet of parmesan and break it apart once it crisps, or make tablespoonful round sections for chips. These easy parmesan crisps will spread out as they bake, so if you do make them as rounds make sure to leave room between each one so they don’t bake together.

1 Ingredient Parmesan Crisps

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Parmesan Crisps
5 from 9 votes

Parmesan Crisps

Parmesan Crisps are the PERFECT cheesy, crispy snack or party appetizer made with ONLY 1 ingredient and ready in under 10 minutes! 

Course Appetizer
Cuisine American
Keyword parmesan crisps
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 98 kcal
Author Sabrina Snyder


  • 2 cups Parmesan cheese freshly grated


  1. Preheat oven to 400 degrees.
  2. Spread the cheese on a baking sheet lined with parchment paper and lightly pat it down and bake for 3-5 minutes before letting it cool completely and become crisp before breaking it apart.

Nutrition Facts
Parmesan Crisps
Amount Per Serving
Calories 98 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 400mg17%
Potassium 23mg1%
Protein 8g16%
Vitamin A 195IU4%
Calcium 296mg30%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I had been buying “Mrs. Cubbisons parmesan crisps” and thought it was probably something easy enough to make, but I just didn’t have a recipe, so THANK YOU! ? I had also wondered about using cheddar since sharp cheddar cheese has a fairly similar texture and oiliness to parmesan. I eat a fairly carb-free diet so I can’t eat chips, and I really missed chips! So I snack on things like parmesan crisps when I’m just dying for something salty and crunchy and they’re so delicious! I have a love of bacon, like you do! And I was wondering if you had ever thought about making a crisp that has both cheeses and some bacon?!! Doesn’t that sound so good! You would have to serve them that day because the bacon probably wouldn’t stay crispy after that, but I bet your guests would go crazy! I’m not currently getting to entertain anyone but I look forward to serving these when I can finally have a dinner party again! Thanks again and I’m looking forward to discovering your other recipes! You sound like my kind of Cook!?????

  2. Excellent!! Just made this using Kraft grated Parmesan cheese. I did put a little of the shredded mozzarella on top. I also sprayed some non stick over top to give it a nice crust on top. Seasoned with garlic and onion powder and black pepper. Delicious

  3. If you use 4C bottle grated Parmesan cheese you don’t even need to do it yourself. It has no preservatives. Tasted exactly the same as when I broke a sweat grating my own. I make these a lot so saving time matters for me. I also prefer to microwave them as I have a gas oven and feel it cooks them way too quick and I just don’t get the same outcome as when I cook in microwave. I can usually fit four tablespoonfuls of Parmesan on parchment paper on top of a plate in the microwave. I cook for 1 minute. I pat the cheese down lightly but don’t make it super thin because I don’t want them to break from being too delicate on my way to work. They have come out perfect every time

  4. YUM!!! ?????????? THANKS for sharing!! And I’m Glad YOU clarified That about WHICH cheese to use! I JUST saw Something on TV about Shredded Cheese in the CAN having “fillers ” like wood shavings etc .. People THINK they’re eating cheese AND they’re NOT ? They Also Had Big Story on Phoney Olive Oil And HOW they Cut it with Additives. REAL Olive Oil HAS to HAVE a SEAL on it. THESE Look AWESOME!! G-d Bless ??

  5. I love how quick and easy these cheese crisps are to make!!! I’m excited that I don’t have to buy these at the store anymore!

  6. These parmesan crisps are absolutely delicious and have a variety of uses. Sabrina, your website and recipes are the most wonderful I have ever found or tasted…and I’ve tried quite a few. I especially love your copycat recipes. Please keep providing us with these incredible recipes. They are great for home cooks like me who don’t have “gourmet” recipes turn out no matter hard I ttry to follow the recipe. Thank you for this gift of food that we all can savor.

    1. A suggestion think you can use any type of cheese. Going to try Mexican cheese in microwave oven. all so made them b/f in oven very good and as you said Easy.