Made with just 3 ingredients, Everything Parmesan Crisps are the perfect crackers to have while you share a glass of wine with your best friends, to serve as a crouton on salads, or just to nibble to put a smile on your face! And wonder of wonders, they’re done in under 15 minutes! Read on to find out just how easy they are.
I am a total cheese head. Cheese and me? We’re like this. Here’s the thing, though, I’m also pretty frugal. So when I saw Everything Parmesan Crisps near the gourmet cheeses at the grocery store at $8 dollars for a container of 12 crisps, my brain went into high gear.
Cheese crackers made almost entirely from cheese? Sign me up! But at that price, my poor little frugal heart just couldn’t do it. Instead, I purchased a big bag of grated parmesan and took it home where I combined it with some of my handy Everything Bagel Seasoning, a little flour, and baked it off into the most lovely stack of crisps this cheese lover ever did see.
And glory be, I could eat a gigantic pile for the price of 12 crisps.
Everything Parmesan Crisps are the perfect crackers to have while you share a glass of wine with your best friends, to serve as a crouton on salads, or just to nibble to put a smile on your face!
What kind of Parmesan Cheese should I use for Everything Parmesan Crisps?
In short, use the good stuff. To expound a bit, it’s best to grate your own cheese from a block of Parmesan cheese for these Everything Parmesan Crisps. The pre-grated stuff almost always comes tossed with potato starch or cellulose to keep the grated cheese from sticking to itself. When you grate it from a brick, there’s no cellulose.
That said, it won’t be a disaster if you use pre-grated cheese for your Everything Parmesan Crisps, but it’ll be a little different… The end product may be just a touch more crumbly.
…And while pre-grated may be fine, I’d avoid the powdery cheese if you can. It just doesn’t hold up as well to the melting process and tends to scorch around the edges more easily.
Can I make cheese crisps with other cheeses?
You betcha! Check out these 2-Ingredient Jalapeno Popper Crisps and our Cheese Taco Shells. All three of these are so good and so tasty and a cheese lover’s dream. Almost all hard or semi-hard cheeses are suitable. Give our Everything Parmesan Crisps a try first to see how the process works, then play around with your favourite cheeses. I can’t wait to hear what your favourite is!
Cook’s Notes for Everything Parmesan Crisps
- Use Parmesan cheese you grated yourself preferably, or if you’re in a major hurry, you can use pre-grated cheese. It’s best to avoid the powdery stuff here.
- If you cannot find Everything Bagel Seasoning, you can definitely mix up your own using the topping blend in this recipe. Just use an equal amount of homemade everything seasoning in place of the purchased variety.
- While you don’t necessarily need a cookie cutter to help form the cookies, I do find it helpful to keep them more uniform in shape. If you do opt to use them, I love these cookie cutters.
- You definitely do not want to skip using a silpat or parchment paper to line the pan. It makes removing the finished crisps infinitely easier.
- Give the crisps between 2 and 5 minutes of cooling time on the pan before attempting to transfer them to a cooling rack. This gives the cheese time to cool enough to form the structure of the crisp.
3-Ingredient Everything Parmesan Crisps
- 1 cup grated Parmesan cheese
- 2 tablespoons Everything seasoning
- 1 generous tablespoon all-purpose flour
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silpat.
- Toss together the cheese, seasoning, and flour in a bowl. Portion by generous tablespoons onto the prepared pan, leaving 4 inches between each pile of cheese. The cheese will spread a great deal as it bakes. If you’d like a more regular shape, you can use a 2 ½ to 3-inch cookie cutter to help shape the cheese, spreading the cheese to the inside edges of the cookie cutter.
- Bake for 5 to 8 minutes, or until the cheese is completely melted and golden brown and slightly darker at the edges. Let the crisps rest on the pan for 2 minutes before carefully transferring to a cooling rack. Let them cool completely.