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


2Gather Your Ingredients.
3Place a rack in the upper position, and preheat the oven to 325f (165c).
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.
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.
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.
7Sprinkle the Parmesan circles with some spices (cumin, paprika, black pepper, cayenne). Go for it.
8Place in the preheated oven for 6 to 8 minutes.
9Chef’s Note: Watch them as they bake. When they begin to brown about the edges remove them.
10Allow them to completely cool.
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.
13Keep the faith, and keep cooking.
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About Yummy Parmesan Crisps

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