Yummy Parmesan Crisps

Andy Anderson !


These are insanely easy to make, and go so good with soups, stews, and chowders. Since I was having my Autumn tortilla soup for dinner, I thought I would whip up a batch of these.

You start with some cheese, and then a few spices of your own choosing.

Easy Peasy, and so yummy.

So, you ready… Let’s get into the kitchen.

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10 Min
10 Min



1/4 c
pecorino romano
3/4 c
parmigiano reggiano
ground cumin
sweet or hot paprika
black pepper, freshly ground
cayenne pepper, to taste


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2Gather Your Ingredients.

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3Place a rack in the upper position, and preheat the oven to 325f (165c).

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4Mix the two cheeses together, add tablespoons of the cheese mixture to a baking sheet covered with s Silpat mat, and then flatten out into a thin circle.

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5Chef’s Note: I find that if you use just Parmigiano Reggiano it has a tendency to lose some of its kick during the baking process. By adding the Pecorino Romano it brings a sharper taste to the finished product.

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6Chef’s Tip: A Silpat mat is a good thing to use here. If you don’t have one, you can try using some parchment paper.

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7Sprinkle the Parmesan circles with some spices (cumin, paprika, black pepper, cayenne). Go for it.

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8Place in the preheated oven for 6 to 8 minutes.

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9Chef’s Note: Watch them as they bake. When they begin to brown about the edges remove them.

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10Allow them to completely cool.

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12Use a thin spatula to remove them, and place them on a serving plate. Serve with your favorite soup, salad, or whatever you choose. Enjoy.

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13Keep the faith, and keep cooking.

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14If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me on JAP:


About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American