Parmesan Cheese Crisps

This Trick Changes Everything

This is the question I get most often about this recipe, so let me address it right up front: Yes, the recipe really does call for both shredded Parmesan AND grated Parmesan.

Here’s why they both matter:

• Shredded Parmesan: The thin strips melt into those signature crispy, lacy edges.
• Grated Parmesan: The fine, powdery cheese fills in the gaps between the shreds, giving you a more solid, cohesive crisp rather than one with a bunch of large holes.

Shortcut: Instead of measuring the poppy seeds, sesame seeds, dried garlic, dried onion and salt individually, use 2 tablespoons of my homemade everything bagel seasoning.

Stir all the ingredients together, then spoon heaping tablespoons of the mixture onto parchment paper-lined baking sheets, leaving plenty of space between each one so the cheese has room to melt and spread in the oven. Gently flatten the mounds before baking so you get thin, evenly crisp chips.

Bake until golden brown, then let them cool completely on the baking sheets before moving them. They’ll continue to firm up and crisp as they cool, and trying to move them while they’re still warm makes them much more likely to break.

2 More Ways to Shape Cheese Crisps

Here’s where you can get creative. You can use this same basic technique with other cheeses, too. Cheddar is one of my favorites for shaping, which is what you’ll see in the photos below. The key here is to shape the cheese while it’s still warm and pliable.

1. Cheese cups: Let the baked cheese cool for 1 to 2 minutes, just until it’s cool enough to handle but still warm and pliable. Drape each crisp over the bottom of an upside-down muffin tin and gently shape it into a cup. Once completely cooled, the cheese will firm up and hold its shape. I originally used these crispy cheese cups for my Buffalo chicken salad, but you can fill them with all sorts of savory bites. Just wait to add the filling until you’re ready to serve so the cups stay crisp.

2. Cheese taco shells: Again, you’ll want to work while the cheese is still warm and pliable. Drape each crisp over a spatula that’s suspended between two mugs, then let it cool completely. Fill them with your favorite taco fillings or swap them in for the wonton wrappers in my taco cups for an extra-cheesy spin on this appetizer favorite.

Can I Use a Different Cheese?

Yes! As a general rule, firmer, lower-moisture cheeses work best. Think hard and semi-hard cheeses like Asiago, Gruyère, provolone, pepper jack and Swiss. Just keep in mind that every cheese melts a little differently, so the bake time and finished texture may vary. I’d skip high-moisture or soft cheeses, like fresh mozzarella and Brie.

Success tip: Whenever possible, shred the cheese yourself from a block. Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts, so freshly shredded cheese will give you the best results.

How Do I Keep Them Crisp?

Let the cheese crisps cool completely before storing them. Any warmth trapped inside the container can create moisture, and moisture is the enemy of CRUNCH.

Once completely cooled, store them in an airtight container at room temperature for up to 3 days. If you’re making them ahead for a party, I prefer to make them no more than a day in advance so they’re at their crispiest when it’s time to serve.

Pile them onto a charcuterie board or simply serve them alongside your favorite bubbly. And don’t stop at snacking! One of my favorite ways to use these crispy cheese chips is tucked inside my Parmesan Crisp BLT Sandwich for an extra layer of cheesy crunch.

If you love this recipe, try my melted cheese sandwich wraps next!