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. 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!
Parmesan Cheese 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!
How to Make 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.
Keep in mind that some Everything Bagel Seasoning is pretty salty. Parmesan cheese is also fairly salty on its own.
If you dislike salty foods, you may want to adjust down the amount of seasoning you use, or mix your own and omit salt. Either way will be good, just know your own palate.
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 CrispsRate Recipe
- 1 cup grated Parmesan cheese
- 2 teaspoons Everything seasoning to 2 tablespoons
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published October 24, 2018 and was updated April 2021.
Definitely used grated Parmesan cheese, bought or grated yourself.
Mmm! I used course ground black pepper & rosemary – also used coconut flour instead of all purpose.
Next time no flour needed 🙂
Thanks so much for letting us know how you made them and how you liked them!! Much appreciated!!
I made without using flour and they turned out fine as well.
Excellent, Ebonyeyez! Thanks for taking the time to let me know you liked the result!
Carol Brames says
Would wheat flour work?
Hi Carol- I imagine it would, but I haven’t tried it personally! It’d probably taste a little nuttier.
Carol Brames says
Would wheat flower work?
Your recipe looks delicious and took less time and 3 ingredients only. Thanks for sharing.
You’re very welcome, Triguna! Thanks for rating the recipe.
Loved this idea as store bought park crackers are wildly expensive…
However, this recipe left me w/crumbly, powdery fm the flour?) bits of cracker—I used a good quality park that I grated myself
Hey Marie- You can omit the flour if you dislike the crumbly texture 🙂
Olwen Maria page says
Hi,im wondering what oven temp on an electric fan oven pleasexx
Hi there! I’m not sure what an electric fan oven it! I’m sorry! I’d say keep the temp I specified in the recipe and then maybe watch it carefully. 🙂
KATHERINE Prince says
What is the carb count in these
Using the automatic nutritional calculator that my recipe card generator uses, it shows 1 gram of carbs if you use the flour. You’re welcome to plug the ingredients and servings into any number of free nutritional calculators online to double check that or see what it it is without the flour or if you use any other type of flour.
Just used Parmesan & flour , plenty salty without seasoning, we really liked them!
I’m glad you loved them!
Not sure what went wrong but did not spread at all. Ended up with uncooked piles of parmesan cheese with burnt edges?
Let’s see if we can troubleshoot what went wrong for you because this should be a no-fail recipe. Did you use pre-grated cheese or cheese you grated yourself? And if you used pre-grated, did you use the powdery stuff? Also, have you ever tested your oven’s temperature with an oven thermometer vs. the thermostat on your oven? And finally, do you by any chance have a convection oven? Any of these three things could contribute to the result you had.