These golden, lacy parmesan crisps are my grown‑up version of the snack my Nana used to have waiting on the counter after school. She’d pull a tray of them from the oven, and we’d devour them faster than any bag of chips. Salty, crunchy, and effortless, they’re perfect for busy days when you want something homemade without a big production. If you keep shredded parmesan in the fridge, you’re only minutes away from a warm, cheesy treat.

Serve them plain as a quick snack, pair with dips like marinara, ranch, or guacamole, or use them as crunchy toppers for soup, chili, or salad in place of croutons. For entertaining, arrange them on a board with olives, veggies, and cured meats—they always look fancier than they are.

Parmesan Crisps

Ingredients

Directions

1. Preheat Oven
   Heat to 400°F (200°C). Line a baking sheet with foil, shiny side up. Mist lightly with nonstick spray if needed.
2. Season Cheese
   Toss parmesan with garlic powder until evenly coated.
3. Form Crisps
   Spoon ~1 tbsp cheese onto sheet. Spread into thin circles about 2 inches wide. Leave 1 inch between each.
4. Bake
   Bake 5–8 minutes, watching closely after 5. They’re ready when bubbly, golden, and slightly browned at the edges.
5. Cool
   Let crisps rest on foil 5–10 minutes. They’ll firm up as they cool.
6. Serve or Store
   Peel off foil gently. Enjoy immediately, or store in an airtight container up to 3 days. Re‑crisp in a 350°F (175°C) oven for 2–3 minutes if needed.