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You are here: Home / Blog / Rosemary Parmesan Cheese Crisps

Rosemary Parmesan Cheese Crisps

Published: Nov 24, 2013 · Modified: Oct 29, 2021 by Marisa Moore·

239 shares

These rosemary parmesan cheese crisps are the perfect crunchy, low carb snack or appetizer!

Jump to Recipe

Rosemary Parmesan Cheese Crisps on a white plate with a sprig of rosemary

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 Click to Tweet

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!

Parmesan Rosemary Cracked Black Pepper Ingredients

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

 

Rosemary Parmesan Cheese Crisps with fresh rosemary sprigs on gray background

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
Print Recipe
5 from 1 vote

Rosemary Parmesan Cheese Crisps

Crunchy, savory and low carb, these baked parmesan cheese crisps are the perfect snack or appetizer!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: cheese crisps
Servings: 12 crisps
Calories: 30kcal
Author: Marisa Moore

Ingredients

  • 1 cup Parmesan cheese, fresh and finely shredded
  • 1½ teaspoon tapioca flour
  • 1 tablespoon fresh rosemary, chopped
  • ½ teaspoon black pepper

Instructions

  • 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!

Notes

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!

Nutrition

Calories: 30kcal

And just for nostalgia, take a look at the original photos for this recipe 🙂

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.

 
 
239 shares

Filed Under: Appetizers, Blog, Recipes, Snacks

Reader Interactions

Comments

  1. Marian D

    November 24, 2013 at 10:49 pm

    I will make this to take to the weekly Scandal party! The girls like the unexpected cheddar with crackers that I bring but I’ve wanted to mix it up. This will be a great treat!

    Reply
    • Marisa

      November 25, 2013 at 9:15 am

      It’s so easy! And the recipe is a good base to add all kinds of fresh herbs and spices. So you can continue to mix it up!

      Reply
  2. Marian D

    November 25, 2013 at 11:31 am

    Do you have any healthy and delicious recipes for sweet potatoes? I like them and can ear them fried, creamed, stewed, candied, in potato bread, in potato pies, and baked. Just cannot seem to make them myself. I tried following a recipe a couple of times for the pies but could not bear to use the amount sugar it called for and never turned out well.

    Reply
    • Marisa

      November 26, 2013 at 5:51 pm

      Being from SC I LOVE sweet potatoes too. In pies and other sweet potato desserts, I always roast the potatoes for a sweeter flavor, reduce the sugar in traditional recipes by 25-50% and increase the cinnamon, nutmeg and vanilla for a boost of flavor.

      Here’s a previous post I did on sweet potatoes that you may enjoy : http://www.foodandnutrition.org/Stone-Soup/November-2012/My-Love-Affair-with-Sweet-Potatoes/

      Reply
      • Marian D

        November 26, 2013 at 9:05 pm

        Thank you. Didn’t think about roasting first.

        Reply
  3. krissy

    December 16, 2018 at 5:10 pm

    5 stars
    What a fun keto friendly snack or appetizer! I will be trying these soon!

    Reply
    • Marisa

      December 16, 2018 at 5:43 pm

      They are perfect as both! And stay crisp for a few days so that’s nice!

      Reply
  4. Tracy

    December 16, 2018 at 10:20 pm

    5 stars
    OMG the toasted cheese is the BEST part of the grilled cheese! I am totally making these for a NYE party – everyone will love them!

    Reply
    • Marisa

      December 19, 2018 at 10:03 am

      Me too. That’s why I love these crisps… you get the best of the best part of a grilled cheese!

      Reply
  5. Kelli Kerkman

    December 16, 2018 at 11:07 pm

    5 stars
    I LOVE cheese crisps like this! So smart to add rosemary.

    Reply
    • Marisa

      December 19, 2018 at 10:03 am

      The rosemary adds a nice seasonal twist!

      Reply
  6. Valentina

    December 17, 2018 at 12:47 am

    5 stars
    These sounds SO tasty. I love the suggestion of having them with soup. And just such a fun appetizer to munch on with friends.

    Reply
    • Marisa

      December 19, 2018 at 10:02 am

      Exactly. They are perfect in tomato soup!

      Reply
  7. Elizabeth

    December 17, 2018 at 1:00 am

    5 stars
    These sound delicious, and would be perfect for holiday parties or NYE celebrations!

    Reply
    • Marisa

      December 19, 2018 at 10:02 am

      They are and are just so easy to make!

      Reply

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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