How to Make Parmesan Crisps Using a Muffin Tin

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Whether you’re all about keto or just looking for a savory snack, these cheese crisps are mouth wateringly delicious and shockingly easy to make. Add them to your next charcuterie board, use them as garnishes (like I did for my Easter Deviled Eggs), pair them with chocolates or honey (check out more pairings here), or use them as “croutons” on a salad (try my Italian Chopped Salad)! For other tasty, healthy-ish snacks, enjoy these crisps alongside a Keto Cocktail or try my Whole 30 Board.

No matter how you eat them, there are a couple things to keep in mind. 1) skip the powdered stuff and go right for the real parmesan cheese, and by that i mean Parmigiano Reggiano (more on that later, but just trust me on this). 2) Parchment paper and rubber spatulas will be your best friends no matter which way you plan to bake these babies.

How To Make the Crisps

There are 2 easy ways to make these: on a sheet pan with parchment paper or in a muffin tin (my favorite for consistent circles), but either way you want to bake the crisps until they are golden and crunchy. Check out this video for more tips.

• Preheat the oven to 400 degrees.

• Shred approx 4 ounces Parmigiano Reggiano and add about 1 tablespoon to each muffin tin well and pat down OR add the cheese to a baking sheet (lined with parchment paper) and shape into a circle. Add seasonings if desired. I like fresh cracked black pepper, red pepper flakes, Everything But The Bagel Seasoning, and dried oregano. 

• Cook for about 4 minutes, or until the crisps are golden brown and melted together. Pro tip: go a little darker than you might think for optimal crispy-ness, but watch closely to avoid burning!

• Remove from the oven and let cool for 2 to 3 minutes. Pop them out of the muffin tin or use a rubber spatula to remove them from the parchment paper, then place them on a wire rack or paper towel to cool completely.

• Store in an airtight container at room temperature for 2 to 3 days, but I doubt they will last that long.

Parmesan v. Parmigiano

First things first, Parmigiano Reggiano is a distinct type of parmesan cheese, only made in a small region of Italy. By law, a cheese can only be called Parmigiano Reggiano if it comes from this specific region and adheres to rigorous standards; it has to be 100% natural and preservative-free, lactose-free, and only include 3 ingredients (milk, salt, and rennet). It’s like the Champagne of cheese!

Parmigiano Reggiano is a hard, aged Italian cheese. It’s rich with nutty and umami notes, and is commonly grated on top of a pasta dish, or sprinkled on salads. It also pairs well with most wine and fruit. One characteristic of all long-aged, hard cheeses is the flavor crystals inside, which not only add extra crunch to cheese, but also give the cheese a distinct sharpness. They’re like little flavor bombs! 

How can you tell if it’s really Parmigiano Reggiano? It will have the distinctive signature dot pattern on the rind that spells out “Parmigiano Reggiano.”

Read more about in my All About Parmigiano Reggiano post. I’ve also found the Parmigiano Reggiano website to be a great resource.

Uses for Parmesan Crisps

• On a charcuterie board

• Croutons on a salad

• Top a fancy burger

• Deviled eggs

• Make a bigger version on parchment paper and use it as a taco shell

Show Me Your Cheese Snacks

I hope this post inspires you to make some Parmesan Crisps! Nothing makes me happier than seeing the beautiful snacks and spreads you make from my tips. If you make a snack inspired by this post, please tag me at @ainttoooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.