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cheese crisps parmesan

Parmigiano Reggiano Crisps


Make these delicious, crunchy cheese rounds when you’re craving something salty or if you’re looking for a tasty keto-friendly snack.


Non-stick muffin tin or baking sheet
Parchment paper
Rubber spatula
Wire cooling rack (optional)


  • 4 ounces Parmigiano Reggiano grated
  • Freshly ground black pepper (optional)
  • Red pepper flakes (optional)
  • Everything But The Bagel Seasoning (optional)
  • Dried oregano (optional)


  • Preheat the oven to 400 degrees.
  • Add about 1 tablespoon of shredded cheese to each muffin tin well and pat down OR add to a parchment-lined baking sheet and shape into a circle. Add seasonings if desired.
  • 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 up to 3 days.
Tried this recipe?Let us know how it was!