Parmesan Crisps

If gluten is not your friend or you’re a tad carb conscious then these Parmesan crisps are just what you need as a vehicle for even more cheese. Cheese on cheese. Amen.

Parmesan crisp canapés
Parmesan crisp canapés

Parmesan Crisps


  • Parmesan, finely grated (Yup, it’s that simple)

toppings of choice


Pre-heat oven to 200˚C and prepare a baking sheet lined with a silicon mat.

Using metal ring moulds as a guide drop about a heaped teaspoon of Parmesan into every mould and using the spoon distribute it evenly into your circle. If you do not have any moulds go for a more rustic look and just shape the parmesan as much as you can by hand.

Shaping the Parmesan into rounds
Shaping the Parmesan into rounds

Place the Parmesan rounds into the oven and set a timer for 5 minutes.

You want to make sure the Parmesan is golden and bubbling like crazy. Depending on your oven this might take an extra few minutes. Don’t stress if there’s a bit of smoke when you open the oven door. It happens.


Remove your crisps from the oven. Allow them to set on the baking tray for a few minutes before you transfer them to a cooling rack. Do so gently with an off-set spatula as the crisps are fairly fragile.

Chorizo, caper & Brie Parmesan crisp canapé

Top your crisps with delicious vibrant goodies. Play with textures and colours. Smoked salmon & mango, olive tapenade, grilled artichokes or even serve them with accompanying dips like hummus or tzatziki.

Bon appétit!


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