No. 89: Parmesan Crisps

My mother-in-law is a terrific cook. She introduced me to the simple pleasure of parmesan chips for a snack or garnish. About a year ago she showed me how to make them, and it is so simple!

Not that I've actually attempted them until now:)

Parmesan Chips

This version from Ina Garten seemed like a good place to start. I was also headed to wine country with a couple girlfriends for a day, so these seemed like a perfect snack for the car.


4 ounces grated Parmesan cheese

To make

Preheat the oven to 300 degrees. Very lightly grease 2 sheet pans or line with parchment paper.

Finely grate 2 ounces of the Parmesan, then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese. Mix them together.

Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Slightly flatten each mound. Bake in the oven for 6-8 minutes until golden. Watch closely.


Cool a minute or two and loosen with a metal spatula. Let rest on paper towels until cooled completely.

Paper towels

Serve at room temperature or store in an airtight container for up to a week.

The results

I did three parts Parmesan and one part Pecorino Romano in these crips. They were salty, savory and a great accompaniment to a day of wine tasting. They went perfectly with this view.


They'd also be a happy addition to salads or soups.

My friend said she had made something similar with thinly sliced zucchini, which was incredibly intriguing. I'd be curious to see how those 'crisps' might turn out too.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina