These are some of my favorite crackers. They are SO easy, delicious and go great with anything. Eat them alone, use them for dips or on top of a salad. Works perfectly as a grain-free topper for French onion soup, as well.
Parmesan Crisps
by Amy Love, Real Food Whole Health
Ingredients:
Fresh Parmesan cheese, raw milk preferred
Optional additions: Sesame seeds, poppy seeds, fresh herbs, dried herbs or seasonings
Directions:
Preheat the oven to 400 F.
Coarsely grate fresh parmesan cheese.
Mix in any optional ingredients, or just keep it plain.
Line a cookie sheet with parchment paper or top it with a Silpat (nonstick baking mat).
Make mounds of cheese (about 1/4 cup each) on the cookie sheet, flattening mounds slightly into a round shape.
Make sure to leave space between the mounds for the crisps to spread.
Bake about 5 minutes- keep an eye on it- until the crisps are golden brown.
Remove from oven and let rest about a minute to cool and harden.
Remove with a spatula and enjoy!
LOVE this idea!! Makes so much sense to me – I use slices of parm for pate, maybe this will be what I try next instead and for oh so many things!! 😉
Hey Lydia!!
Oh, it is SO good. You can make them thicker or thinner depending on what you want to use them for. I put them out with our antipasto platters for easy dinner nights and scoop dips, bruschetta topping, yum! I always have parm on hand too, so they are easy to whip up whenever. One of the biggest secrets is to COARSELY grate/shred the cheese. It works so much better than tiny ground pieces. Enjoy!!
LOVE this idea!! Makes so much sense to me – I use slices of parm for pate, maybe this will be what I try next instead and for oh so many things!! 😉
Hey Lydia!!
Oh, it is SO good. You can make them thicker or thinner depending on what you want to use them for. I put them out with our antipasto platters for easy dinner nights and scoop dips, bruschetta topping, yum! I always have parm on hand too, so they are easy to whip up whenever. One of the biggest secrets is to COARSELY grate/shred the cheese. It works so much better than tiny ground pieces. Enjoy!!
How easy is that! A friend recently shared a box of very expensive parmesan crackers with me ($7 for a short stack). These are a snap and we can choose what kind of cheese we want to use. Thanks so much!
Hi Anne! Thanks for the comment- yes, I’d been buying them before as well, and then thought DUH! Great point about choosing different cheeses. I’m going to experiment with that…
How easy is that! A friend recently shared a box of very expensive parmesan crackers with me ($7 for a short stack). These are a snap and we can choose what kind of cheese we want to use. Thanks so much!
Hi Anne! Thanks for the comment- yes, I’d been buying them before as well, and then thought DUH! Great point about choosing different cheeses. I’m going to experiment with that…
I made these, and I just have one question- what kind of parm did most of you use? I use Locetelli, and it was far too salty tasting. I think I will try mixing it with maybe a sharp provolone- that might cut down on the too salty flavor. I know I made them before- but do not remember what brand or kind of parm I used. just do not remember them being so salty. Any suggestions? Thanks ,Susan
Hey Susan! Hmm, I just use the grated raw parmesan from Whole Foods most of the time. Mine haven’t been too salty, just a pleasing amount of salt and flavor. I’m not exactly sure what type it is, but if you go to WF it’s the main “raw” one and I get shreds, not tiny ground. Let me know if you try it again and if the provolone works for you! I’ve mixed in some Asiago before and that was very good. 🙂
I made these, and I just have one question- what kind of parm did most of you use? I use Locetelli, and it was far too salty tasting. I think I will try mixing it with maybe a sharp provolone- that might cut down on the too salty flavor. I know I made them before- but do not remember what brand or kind of parm I used. just do not remember them being so salty. Any suggestions? Thanks ,Susan
Hey Susan! Hmm, I just use the grated raw parmesan from Whole Foods most of the time. Mine haven’t been too salty, just a pleasing amount of salt and flavor. I’m not exactly sure what type it is, but if you go to WF it’s the main “raw” one and I get shreds, not tiny ground. Let me know if you try it again and if the provolone works for you! I’ve mixed in some Asiago before and that was very good. 🙂
These look so good — I’m going to try them this week! I really need a grain-free cracker for my toddler, and I’m sure she would love these.
They are really tasty and super easy. I hope she loves them!
These look so good — I’m going to try them this week! I really need a grain-free cracker for my toddler, and I’m sure she would love these.
They are really tasty and super easy. I hope she loves them!
Wow – parmesan in the form of a chip. that’s awesome!! 🙂
Wow – parmesan in the form of a chip. that’s awesome!! 🙂
We make these all the time and feel guilty cuz Sally says it’s bad to even melt cheese! Seeing it here makes me feel a little better somehow, like really its not ideal, but far from horrible!!! What do you think?
We call it fried cheese and I started making it with my little sister when I was a teenager!!!
Krista
Hey Krista 🙂 Thanks for your comment. We do make these occasionally- they aren’t IDEAL, because it is baked, but it’s a gluten-free treat, made from nutrient-dense ingredients so I feel ok about it. There’s nothing in it besides the raw milk parm…so at least it’s not loaded with junk! 🙂 Enjoy!
We make these all the time and feel guilty cuz Sally says it’s bad to even melt cheese! Seeing it here makes me feel a little better somehow, like really its not ideal, but far from horrible!!! What do you think?
We call it fried cheese and I started making it with my little sister when I was a teenager!!!
Krista
Hey Krista 🙂 Thanks for your comment. We do make these occasionally- they aren’t IDEAL, because it is baked, but it’s a gluten-free treat, made from nutrient-dense ingredients so I feel ok about it. There’s nothing in it besides the raw milk parm…so at least it’s not loaded with junk! 🙂 Enjoy!