Everything Parmesan Cheese Crisps Recipe

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!

In need of more easy appetizer inspiration? Don’t miss recipes for Arancini with Marinara Sauce, Hot and Creamy Artichoke Dip, Baked Brie Bites and more crowd-pleasing favorites.

Everything Parmesan Cheese Crisps Recipe

Everything Parmesan Cheese Crisps Recipe

Everything Parmesan Cheese Crisps Recipe

Everything Parmesan Cheese Crisps Recipe

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.

Appetizer

Everything Parmesan Cheese Crisps

Everything bagel lovers won't want to miss this recipe for Everything Parmesan Cheese Crisps. They’re easy, cheesy and can be made a day in advance. 
4.67 from 3 votes
Everything Parmesan Cheese Crisps Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 15 crisps

Ingredients 

  • 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

Instructions 

  • 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!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

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.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 33kcal, Carbohydrates: 1g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 143mg, Potassium: 22mg, Vitamin A: 55IU, Vitamin C: 0.5mg, Calcium: 84mg, Iron: 0.1mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 4 stars
    When I made this, my crisps remained stuck to the wax paper. What did you guys do to get the wax paper off them? Thanks!

    1. Hi Kara – You definitely don’t want to use wax paper. The recipe calls for parchment paper or Silpat baking mats. Wax paper will melt in the oven.

  2. These are absolutely divine! Simple to make and such a big hit! Everyone who has them wants the recipe. I just used shredded parmesan, more sesame seeds and poppy seeds because we love them and I mix all the ingredients well before baking. Comes out so pretty and what a delicious hit! Thank you once again Kelly. You are wonderful in every way!

    1. Hi there Andrea! It’s 1/2 cup shredded Parmesan cheese and then also 1/2 cup grated Parmesan cheese. You’ll want to have both preparations. Enjoy!

      1. I’m still confused, what’s the difference between shredded and grated. Is one a finer grain. Can you use the Parmesan that is sprinkled from a container?
        Thanks

      2. Hi Katie – The main difference between shredded cheese and grated cheese is that shredded cheese is like thin strips of cheese, whereas grated cheese is like powdered cheese. I hope that helps!