Comments on: Parmesan Crisps {with Basil and Sun Dried Tomatoes}

By: Chellie Schmitz

Chellie Schmitz — Fri, 17 Oct 2025 11:10:13 +0000

Hi Dianne,
Well, my apologies– I just saw your comment. I typically get notified and I’m not sure why I didn’t. I’m also a bit confused on your question. But I use sun dried tomatoes that are packed in oil, so they are plenty hydrated before going on the crisp. I even pat them dry a little bit. Your question asked how they can be dehydrated, but I’m wondering if you meant rehydrated. If that’s the case, just place them in a small pan or dish and put some warm water just covering them and let them sit for a half hour or so. This would be if you bought the dehydrated or dry sun dried tomatoes. I hope this helps and I’m so very sorry for the delay in response. P.S.- You are not a dork for calling me “Art”! You’re not the only one! 😉

By: Dianne Sawyer Epstein

Dianne Sawyer Epstein — Tue, 30 Sep 2025 05:12:11 +0000

Hi, Chellie…I’m the biggest dork…Soooooo sorry for calling you “Art”…I need lessons in the “art” of paying attention…OY!! Again, my apologies!!!

By: DIANNE SAWYER EPSTEIN

DIANNE SAWYER EPSTEIN — Tue, 30 Sep 2025 05:08:16 +0000

Hi, Art…Your Parmesan Crisps recipe looks fabulous. I’m concerned, however, about the sun dried tomatoes being too dry resulting in the possibility they may fall from the cracker when being taken from the serving dish. Can you recommend how they may be dehydrated to prevent this from happening? Thanks so much!!

By: chellie

chellie — Fri, 01 Sep 2017 10:18:45 +0000

In reply to Bluma. You are so welcome! You totally made my day. I'm so happy you're finding things you love here. :-)

By: Bluma

Bluma — Thu, 31 Aug 2017 21:02:48 +0000

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 ?

By: chellie

chellie — Tue, 15 Dec 2015 10:59:48 +0000

In reply to Life Loving. I love things that look complicated but aren't. It's just fun to make an impression. I hope you love them!

By: chellie

chellie — Tue, 15 Dec 2015 10:58:44 +0000

In reply to Ssrsh. 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!

By: Ssrsh

Ssrsh — Mon, 14 Dec 2015 22:08:28 +0000

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!

By: Christie

Christie — Sun, 13 Dec 2015 20:43:37 +0000

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

By: Life Loving

Life Loving — Sun, 13 Dec 2015 10:42:57 +0000

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

By: Nikki Frank-Hamilton

Nikki Frank-Hamilton — Fri, 11 Dec 2015 21:53:11 +0000

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!

By: chellie

chellie — Fri, 11 Dec 2015 16:52:16 +0000

In reply to Debbie. 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!!

By: Debbie

Debbie — Fri, 11 Dec 2015 13:41:12 +0000

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?

By: Audrey

Audrey — Thu, 10 Dec 2015 20:08:23 +0000

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.

By: chellie

chellie — Wed, 09 Dec 2015 13:33:07 +0000

In reply to 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!

By: Lynn

Lynn — Wed, 09 Dec 2015 11:52:25 +0000

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