Parmesan Cheese Crisps (Four Ways)

Whether you’re all about keto or just looking for a savoury snack, these cheese crisps are mouth wateringly delicious and shockingly easy to make. Add them to your next charcuterie board, use them as garnishes, pair them with chocolates or honey, or use them as “croûtons” on a salad. No matter how you eat them, there are a couple things to keep in mind. 1) skip the powdered stuff and go right for the real Parmesan cheese and by that i mean Parmigiano Reggiano. 2) Parchment paper and rubber spatulas will be your best friends no matter which way you plan to bake these babies. There are 2 easy ways to make these: on a sheet pan with parchment paper or in a muffin tin (my favourite for consistent circles), but either way you want to bake the crisps until they are golden and crunchy.

4 oz Parmigiano Reggiano, freshly grated

Seasonings (Optional):
black pepper, freshly ground
red pepper flakes
dried oregano

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Add about 1 Tbsp. of shredded cheese to each muffin tin well and pat down or add to a parchment-lined baking sheet and shape into a circle. Add seasonings if desired.

Cook for about 4 minutes, or until the crisps are golden brown and melted together. Pro tip: go a little darker than you might think for optimal crispy-ness, but watch closely to avoid burning.

Remove from the oven and let cool for 2-3 minutes. Pop them out of the muffin tin or use a rubber spatula to remove them from the parchment paper, then place them on a wire rack or paper towel to cool completely.

Cook's Notes:

• Store in an airtight container at room temperature for up to 3 days.
• First things first, Parmigiano Reggiano is a distinct type of Parmesan cheese, only made in a small region of Italy. By law, a cheese can only be called Parmigiano Reggiano if it comes from this specific region and adheres to rigorous standards; it has to be 100% natural and preservative-free, lactose-free and only include 3 ingredients (milk, salt and rennet). It’s like the Champagne of cheese.
• Parmigiano Reggiano is a hard, aged Italian cheese. It’s rich with nutty and umami notes and is commonly grated on top of a pasta dish or sprinkled on salads. It also pairs well with most wine and fruit. One characteristic of all long-aged, hard cheeses is the flavour crystals inside, which not only add extra crunch to cheese, but also give the cheese a distinct sharpness. They’re like little flavour bombs.