These rosemary parmesan cheese crisps are the perfect crunchy, low carb snack or appetizer!
Do you love toasted cheese? Strange question? Maybe. But think back to your last grilled cheese sandwich. Remember the little crispy cheese parts – the orphaned pieces of cheese that accidentally got a little too toasty on the grill? Well, I love that part, and that’s what inspired these Rosemary Parmesan Crisps.Rosemary Parmesan Cheese Crisps! The crunchy, low carb snack you can make in minutes! #healthysnacks
I like to grab a couple of crisps as a quick snack. You can also add crunchy, cheesy, herby goodness to salads and soups. The recipe couldn’t be easier.
How to make parmesan cheese crisps
The key is to use a good quality cheese since the flavor will intensify during baking. But the recipe takes only 3 main ingredients and 10 minutes to bake in the oven.
To make them, you’ll simply combine parmesan cheese with the herbs and bake on parchment paper so they are easy to remove. Let the crisps cool before taking off the pan so they cool into a thin, crispy cracker.
I’m using parmesan and rosemary but you can play around with other flavor combinations or just stick to pepper!
What’s the best cheese to use?
Parmesan works well for cheese crisps because it’s a drier cheese with lots of flavor. It also lasts a while so you can make these quickly! Cheddar cheese can also work but you might need to add in more tapioca or arrowroot flour to absorb any oil to keep the recipe crispy.
The key is use freshly shredded parmesan. Don’t buy pre-shredded. Pre-shredded cheese contains flour or potato starch added to minimize clumping. That will not work in this recipe.
What to serve with parmesan cheese crisps
- Share these cheese crisps as a perfect standalone appetizer.
- Top with fig jam for a savory and sweet bite.
- Add the cheese crisps to a soup or salad
- Add to a snack or charcuterie board
How to store parmesan cheese crisps
I recommend eating these the day you make them. But they will keep for a few days sealed in an airtight container. Be sure to let the crisps cool completely before storing or else they will go soft.
These baked cheese crisps make a nice hostess gift for the holidays. Wrap the cooled cheese crisps in food safe tissue paper or add to a mason jar with a bow.
Check out the full recipe below and look out for other versions to come soon. Go ahead and PIN this recipe for later and be sure to tag me on Instagram when you make it!
Rosemary Parmesan Cheese Crisps
- 1 cup Parmesan cheese, fresh and finely shredded
- 1½ teaspoon tapioca flour
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon black pepper
- Preheat oven to 350°F. Cover a sheet pan with parchment paper.
- In a small bowl, toss together the Parmesan and tapioca flour. Add the rosemary and pepper. Mix well.
- Spoon one heaping tablespoon of the mixture onto the parchment paper about 2 inches apart. Bake on the middle rack until the edges turn golden brown, about 8-9 minutes.
- Remove the crisps from the oven. Cool completely. Snack on a few. Transfer the cooled crisps to an airtight container until ready to eat or gift!
How to make the best cheese crisps:
- Grate or shred your own cheese from the block. Pre-shredded or packaged cheese has added starch which doesn't work for this recipe.
- Use a firm cheese like parmesan or cheddar.
- Line the baking pan with parchment or use a non-stick pan. The cheese generally produces enough oil to prevent sticking but do this just in case.
- Try different flavor combinations. Black pepper works great with parmesan. But you can add any kinds of herbs and spices you like!
These crisps stay crunchy and yummy for several days in an airtight container. I packaged a few of these savory treats in mini tins to share with friends.