We love to snack on these year round. These crispy, light and drool worthy parmesan chips are very easy to make at home, truly a crowd favorite.
Ingredients:
Yield: 8 chips
1/4 pound block of Parmigiano Reggiano (the older the better!)
Do not use pre shredded or out of a shaker, off the block is the only option here!
Cracked black pepper (optional)
Directions:
Pre-heat oven to 350° degrees — do not place crisps into oven until it is fully preheated.
Using the course side of your box grater, grate the parmesan to the amount of your liking. I grated half of my block. Grate the full block to make a nice stack of chips.
Line your baking sheet with parchment paper.
Make small piles of the shredded parmesan on the baking sheet, about 1 generous tablespoon per crisp.
Optional — sprinkle a little cracked pepper on each little pile.
Set each parmesan pile 1 inch apart. Fill as many baking sheets as you can!
Place baking sheet into oven for 9 minutes or until golden brown. The crisps should be bubbling and have a light brown color for the best texture and crispiness.
Take out of the oven once golden brown and gently place crisps on a plate with a spatula.
These are delicious to snack on their own, add to salads, or on top of pastas, ice cream, toasties and more!
Cooking is one of my favorite practices and I’ll be sharing more recipes on my Substack every month. If you enjoyed this recipe, please subscribe so I can buy more Parmigiano Reggiano!
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