This isn’t so much a recipe as it is a reminder that sometimes, the best things really are the simplest. I first made these to garnish a salad, thinking they’d just be a crunchy side note. But after sneaking one straight off the pan, I realized: this is the snack.
They’re salty, lacy, and deeply satisfying—like the best edge of a baked pasta dish, turned into its own thing.
What Most Get Wrong
It’s not just about throwing cheese into the oven. The secret is spacing and patience. Use finely grated Parmesan (the good kind), give them a little breathing room, and bake just until golden—no more. Overdo it and they turn bitter. Undercook, and they don’t crisp.
Simple, yes—but also precise.
My Ingredient Notes
- Parmesan (½ cup, grated) – Use real Parmigiano-Reggiano if you can. Pre-shredded works, but it doesn’t melt quite as evenly.
- That’s it. No flour, no filler. Just cheese, technique, and a watchful eye.
Swaps That Actually Worked
- Asiago or Pecorino Romano – Both work, but crisp a little faster. Watch closely.
- Black pepper or thyme – A pinch before baking adds a subtle twist. Don’t overdo it.
- Mix of cheddar and Parm – Tried it once. Melted fine, but less crisp. Stick with hard cheeses.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Crisps stuck | Didn’t line the pan | Use parchment or a silicone baking mat |
| Oily texture | Cheese was too moist | Stick to aged Parmesan |
| Burned edges | Overbaked by a minute | Pull them when just golden |
How to Make Ina Garten’s Parmesan Cheese Crisps
- Preheat oven to 400°F. Line a baking sheet with parchment or a silicone mat.
- Drop heaping tablespoons of grated Parmesan on the sheet, spaced about ½ inch apart.
- Pat each mound slightly to flatten. This helps them crisp evenly.
- Bake 3–5 minutes, or until just golden.
- Let cool completely before removing—they’ll firm up as they rest.
Tips I Always Use
- I make a test crisp first to dial in timing—every oven runs a little different.
- For perfect circles, use a round cookie cutter as a guide.
- Store between sheets of parchment in a tin to keep them crisp.
What Pairs Well
- Salads: Caesar, arugula, or wedge salad
- Soups: Tomato basil, mushroom farro, or French onion
- Boards: Charcuterie, antipasti, or even alongside fruit like sliced pears
How I Store It
- Fridge: Airtight container for up to 3 days. Let come to room temp before serving.
- Freezer: Freeze flat, then transfer to a freezer-safe bag. Crisp up briefly in a warm oven.
- Reheat: Optional—300°F oven for 2–3 minutes if they’ve softened.
Quick Questions, Real Answers
Q: Can I use pre-shredded cheese?
A: Yes—but it won’t melt as cleanly. Freshly grated is always best.
Q: Can I make these ahead?
A: Absolutely. Store in a tin at room temp for up to 2 days.
Q: Can I make them on the stovetop?
A: You can, but they don’t crisp as evenly. Oven is better for consistency.
Try More Recipes:
Ina Garten Parmesan Cheese Crisps
Description
Just one ingredient and a few minutes in the oven—these crisps are elegant, effortless, and completely addictive.
Ingredients
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment or silicone mat.
- Spoon heaping tablespoons of Parmesan onto sheet, spaced ½ inch apart.
- Flatten gently. Bake 3–5 minutes, until golden.
- Cool completely on the pan. Serve or store.