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Do you like cheese? I like cheese. I like cheese smothering things, mixed into things, stuffed in things, sprinkled on things. But my favorite way to eat cheese is au natural. Cheese is so delicious, flavorful and satisfying all on it’s own, that when I saw the mozzarella gushing out of my baked mozzarella sticks, I knew I wasn’t going to leave the cheese crisps on the pan to die. I gobbed ’em up and got a genius idea. Make my own cheese crisps!

I decided to go with nutty parmesan, but you could probably use any cheese (cheddar would be awesome). Shred the parmesan on a medium grater, pile onto parchement paper and bake for 5-10 minutes at 400° or until browned. Let cool and then peel off of parchment.

Chippy, crunchy, cheesy deliciousness. I had these as a side to a ham, swiss (more cheese!) and tortilla chip sandwich. Yes, you read that right. I put tortilla chips on my ham sandwiches. What of it?

Homemade Parmesan Crisps

Homemade Parmesan Crisps

Yield: 8 crisps
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

These homemade cheese crisps couldn't be easier. Try them on soups, salads, and more!

Ingredients

  • 1/2 cup shredded parmesan cheese

Instructions

  1. Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. Place the shredded cheese in tablespoon piles onto the parchment lined baking sheet.
  3. Bake for 5-10 minutes, or until browned.
  4. Allow to cool then peel off the parchment and enjoy!
Nutrition Information:
Yield: 1 Serving Size: 8 crisps
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 678mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 15g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

© Cassie Johnston
Cuisine: American / Category: Snacks

What is your favorite kind of cheese?

I love brie and muenster. But really, I’ve never met a cheese I didn’t like.

 

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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16 Comments

    1. I’m actually not sure, but I don’t see why not! I’d store them in the fridge in a air tight container and see. Let me know how it turns out!

      Reply

  2. Bleu brie! I found it at a market in Finland from a French vendor and I fell in love at first nibble. It comes highly recommended.

    Reply

  3. Oh my, those look delightful! I wonder how they’d go on top of a salad? Will definitely be trying that out!

    I am a big fan of hard cheeses – yummo.

    Reply

  4. I’ve always said that I could be a vegetarian no problem, but I could never go vegan because I refuse to live without cheese. My favorite is gruyere. Yummy, nutty, salty gruyere. I make cheese crisps using gruyere when I make French onion soup. So good.

    I am making myself wait for the most perfect fall day before I make French onion soup. But my patience is waning.

    Reply

    1. I could never, ever, ever give up cheese or bacon.

      And oh my god, I want a bowl of cheesy French onion soup like it’s my job. YUM.

      Reply

  6. I love cheese crips…yum! My favorite cheeses are Muenster and Havarti, but I’ll eat just about any cheese that isn’t a blue cheese. I just can’t eat that cheese.

    Reply

  7. My favorite kind of cheese? How much characters can I use to leave a comment? I love all kinds of cheeses! Here in Holland we have lots of different kinds as well. More and more small farmers are making their own cheeses again using lots of goofy things to add to the flavor such as mustard seeds, fenegreek seeds and so on.

    But my favorite one of the moment is a hard, blue veined goat’s cheese. There are several different ones on the market but the one I like the most is a cheese called Delft Blue.

    Parmesan is awesome for cooking. A good ripe camembert or brie is lovely as well. Gorgonzola with pear in a salad. Everything gets better with cheese.

    Reply