Fresh parmesan cheese, baked into a crisp little cracker. Parmesan Crisps are bold in flavor with a satisfying crunch. A perfect gluten free option.
Parmesan Crisps
Who here is cheese lover? I’m a big fan of all different types of cheeses. The stinkier the better, haha! Parmesan isn’t a ‘stinky’ cheese per se, but it is bold in flavor, and is a perfect compliment to so many dishes. Today, this cheese takes the main stage in this fabulous appetizer, parmesan crisps. It’s like cracker, but it’s not. Got some gluten free friends? Or maybe you are gluten free? This is a great option! So, how do you make these little crackers?
Go get yourself some yummy cheese! Here’s what you do:
Shred the cheese and make little mounds of it. But not really piled high, more of an even circle.
You can choose how big you want the parmesan crisps. I did some larger and some smaller. The larger ones I used about 1 1/2 Tablespoons of cheese. I used a biscuit cutter to help me shape it. Place the cutter on the tray and put the cheese inside. You can sprinkle some fresh basil on if you’d like.
Bake the parmesan, soon to be parmesan crisps at 375 for about 5 minutes. You want them to be just starting to turn golden. Using a metal spatula, remove them immediately from the pan and onto a rack or plate to cool. They will continue to crisp as they cool.
What I love about these little crackers, is there are so many ways to enjoy them. My favorite way, is this appetizer. These are so simple, just top the parmesan crisp with a fresh basil leaf, a sun dried tomato, and a balsamic reduction drizzle.
To make a balsamic reduction, simply reduce balsamic vinegar by letting it boil. I used 1/2 cup balsamic vinegar and a couple tablespoons of sugar. Let it boil til it’s reduced by half. It only takes 10 minutes or so. It will become thicker as it cools. The sugar makes it sticky. You’ll want to make sure the reduction is warm when you drizzle it.
You can also enjoy the parmesan crisps plain and they are super satisfying. Use them on your salad for some extra crunch.
They also make a lovely garnish on tomato soup, and add spectacular flavor.
Guess what else friends? Dairy is good for you!! So, these little parmesan crisps will not only satisfy your tastebuds, but they’ll give you a pop of protein, along with other nutrients and a dose of healthy fats. Visit Milk Means More for more nutrition information on dairy.
Looking for more appetizer to bring to your holiday party? Here’s some great options!
Parmesan Crisps {with Basil and Sun Dried Tomatoes}
Ingredients
- 6 oz parmesan cheese finely grated
- 8 fresh basil leaves
- 8 sun dried tomatoes
- 2-3 Tbs balsamic reduction
Instructions
- Preheat oven to 375.
- place 1 1/2 Tbs' rounds' of cheese on a baking sheet.
- Cook for 5 minutes or until just turning golden.
- Remove crisps immediately and place on a plate to cool.
- Make reduction: Boil 1/2 cup of balsamic vinegar and 2 Tbs sugar until reduced to 1/4 cup, about 10 minutes.
- Place 1 basil leaf on each crisp.
- Place 1 tomato on top of the basil.
- Drizzle with balsamic reduction.
Nutrition
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For more great recipes featuring dairy, Check out these recipes!
Thank you so very much! Ive been buying these cheese crispies at a local grocery store & i had no idea i could make them myself. I just did & life will never be the same. I made the lentil soup as well & its so wonderful. Cant wait to eat it all up ?
You are so welcome! You totally made my day. I’m so happy you’re finding things you love here. 🙂
I cannot wait to try these crisps! I have frozen sundried tomatoes I made from my own garden last year and this is the perfect recipe. Thank you!
Oooh, tomatoes from your garden? That will take this to the next level. YUM. Tomatoes are my favorite thing that comes from the garden. All my tomato plants died this year. So sad!!! Enjoy the recipe!
These look oh so delicious. I am definitely going to make them for when Dad comes over. He does low carb and these would be perfect! Pinning and sharing! #FoodieFriDIY
How versatile are these little gems? They are so simple to make. From the looks of them, they look like they’d take ages to make and be really complicated. I can almost taste them, they look so good!
I’d love to make a batch of these and add them to my salad in the summer or soup in the winter.
Sally @ Life Loving
#WAYWOW
I love things that look complicated but aren’t. It’s just fun to make an impression. I hope you love them!
Chellie, these are so perfect for me and my gluten free diet! It’s hard during the holidays, not many people have gluten free options and if I eat gluten I will be sick for days, and my joints will hurt. These are perfect, and I love basil, sundried tomatoes and balsamic vinegar!!! This really is a perfect bite! Pinning!
Hi Chellie, oooOOooo these little cheesy crisps are perfect for this time of year. I think I may have just found our Christmas dinner starter served with a small bowl of soup! Would the recipe work with a softer cheese like cheddar? Or even a mix of cheeses?
xx
Debbie, I’ve never made it with a softer cheese like cheddar, but I would recommend trying to make just 1 and see how it turns out. I would for sure use the finer side of the grater. It’s a pretty fast process, so it shouldn’t take you too long to test. If you do, please let me know how it turns out!!
Words do not begin to describe how delicious these look! Thanks for sharing on Creative K Kids’ Tasty Tuesdays Linky Party. Hope to see you back next week.
Good Morning Chellie,
Next week I have a get together with some of my girlfriends , a couple of whom are gluten-intolerant, and this will be a perfect appetizer. I saw that you said that 6 oz serves 8, do you remember how many crackers that actually made?
And I’m a little embarrassed to admit that I too am a stinky cheese lover. We had some Blue Stilton last week that was so delicious, but I walked around with my hand in front of my mouth afterwards! The secret is making sure that you are with like-minded stinky cheese lovers!
Hope you day is wonderful!
Lynn
Lynn, so glad you found a recipe to use! 6 oz should make 8 crackers. That is the larger size cracker, which was about 1 1/2 tablespoons of cheese each. I guess it depends on how many people and how much you think they’ll eat. If you’re making them anyway, you may just want to get the whole block of Parmesan and shred it all and do it that way. I buy the block that is in the pie piece shape, like the picture in the post. I did not use the whole block for this particular recipe. I love to have a fellow stinky cheese friend! Ha!