It’s hard to believe another tasty year is drawing to a close next week, as we wave goodbye to 2015 and usher in all the deliciousness 2016 has to offer. With every New Year’s Eve bash comes the need for quick and easy appetizer ideas, whether you’re playing host to two or 200. And that’s when these Everything Parmesan Cheese Crisps arrive to save the celebration!
If Everything bagels are a favorite in your home, then allow me to introduce you to their crunchier, cheesier culinary counterpart. And you only need a few simple ingredients and 15 minutes to go from raw ingredients to a New Year’s Eve-worthy snack that’s salty, crunchy, chewy, cheesy and ever-so-addicting. Best of all, these cheese crisps can be made a day in advance and stored in an airtight container until it’s time to pop the bubbly!
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1/2 cup shredded Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoons sesame seeds
- 2 teaspoons minced dried garlic
- 2 teaspoons minced dried onion
- 1/4 teaspoon kosher salt
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
- In a medium bowl, stir together all of the ingredients until well combined.
- Spoon heaping tablespoons of the mixture onto the baking sheets, spreading the mounds at least 2 inches apart and slightly flattening them.
- Bake the crisps for 8 to 10 minutes until they are golden brown. Remove them from the oven and allow them to cool completely on the baking sheets. (Do not remove them from the baking sheets while they are still warm or they may break.)
- Using a spatula, transfer the cooled crisps to serving plates and serve immediately or store in an airtight container at room temperature for up to 3 days.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.