Rosemary-garlic Parmesan crisps
These 4-ingredient Parmesan crisps flavoured with garlic salt and crushed rosemary are super easy to make. Perfect on their own or as a topping for salads. Serve immediately for best results or store in an airtight container between greaseproof paper.
Ingredients
Serves: 6
- cooking spray
- 175g grated Parmesan cheese
- 2 teaspoons crushed dried rosemary
- 1 teaspoon garlic salt
Method
Prep:5min ›
Cook:3min ›
Extra time:12min cooling ›
Ready in:20min
- Preheat oven to 230 C / Gas 8. Line 2 baking trays with baking parchment and spray them with cooking spray.
- Drop tablespoonfuls of Parmesan cheese 5cm apart on the prepared baking trays. Flatten them out to the size of a crisp. Sprinkle rosemary and garlic salt on top.
- Bake in the preheated oven just until edges start to turn golden brown, 3 to 5 minutes. Cool on the baking trays for 2 minutes; lift off with a spatula and transfer to a rack to cool until firm, about 5 minutes.
Tip:
Use the larger holes on the grater when you are grating the Parmesan.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
Liked how fast these were to make. Crispy edges. I wish the center was crispy. Tried the rosemary, which was okay, but I think cracked pepper is enough for next time. Thanks for the recipe. Will make these again. They are rich enough that just a few will be enough to satisfy when we're craving a savory snack. --- 350 degrees, 10 minutes: crispy brown all the way! - 09 Nov 2018 (Review from Allrecipes US | Canada)
Easy, fast, delicious. Only change I made was to use Penzey's roasted garlic instead of garlic salt. There is enough salt in parmesan cheese and hubby has to watch his salt. Did not notice any lack. Might try different spice/herb combos just for the fun of it. I only made two, because this was a last-minute dinner decision for just the two of us, and loved the ability to do just that! Thanks for this great recipe! - 10 Aug 2018 (Review from Allrecipes US | Canada)
I am at high altitude; I didn't think that should matter, but with a little bit of experimentation I discovered that I needed a few more minutes to make them more crispy and less chewy. I used a silicone baking mat, an electric oven, shredded my own cheese, and they were perfect at 7 min. For a lacier type of crisp spread the shreds out, this style is more prone to crumbling. For a more defined shape you can pile the shreds up a bit, but this is more sensitive to the time. - 28 Jul 2018 (Review from Allrecipes US | Canada)