Cracker thin cheese snacks, these Easy Parmesan Crisps take minutes to make. Salty, cheesy flavor is bursting with every single bite, great for entertaining or for a gluten-free cracker replacement.
So..I tend to do things backwards around here. It’s just how I roll. Like, I start eating a little healthier before the holidays (I lost a few pounds along the way…yay!) and then after the New Year I’m all about the game day eats. Like wings, nachos and chili. Not really the best plan when spring is next up on the calendar. I’m sure I’ll inevitably gain it all back but I’ll TRY my BEST to help you all out with your resolutions this year by sharing some healthier options here like this easy Beef Stroganoff and this super colorful salad. Because I love you.
But today….I’m sharing the easiest recipe there ever was….Easy Parmesan Crisps. They’re simple to throw together and a great option for topping salads or adorning a cheese platter for the New Year. I had a lot of questions about these Everything Parmesan Crisps so I thought I’d throw together a quick video to convince you just how easy they truly are. My shortest video ever…..so, that alone, should tell you that these Easy Parmesan Crisps are the simplest recipe ever.
Now….I will add this warning, they’re extremely addictive. Every single time I make them I eat the whole batch. Then I need to make another batch because people will wonder what I do all day long. And then I end up eating those too…so be aware and make sure you have a good sized hunk of parmesan to whip these babies up. You’ll want to put them on everything, like this Italian Sausage Soup and a simple garden salad. They’re the best gluten-free way to ease into your healthy eating regimen…unless you’re like me and are on the downside of totally failing your new resolution before the New Year has even started. Cheers to a Happy and Healthy New Year!
- 1 cup finely shredded parmesan cheese
- Preheat oven to 400 degrees.
- Pour heaping tablespoons of grated cheese onto a baking sheet lined with parchment paper. Bake for 4-5 minutes until golden and crisp. Cool for 30 seconds on the baking sheet and then transfer to a cooling rack. Repeat with the remaining cheese. Serve.
- Can be made up to 24 hours in advance and stored at room temperature.