This is a recreation of some parmesan crisps that my wife really enjoyed.

Parmesan Crisps


  • 1/4 cup Shredded Parmesan Cheese
  • 1/4 tsp Poppy Seeds
  • 1/4 tsp Sesame Seeds
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder slightly less


  • Preheat oven to 350 degrees.
  • Mix all ingredients and separate into desired shape.
  • Bake for 4-7 minutes.

One serving makes 3 medium sized circular crisps. I usually make 2 batches at once, 6 crisps, and they fit well on the pan that I use to cook them. They rarely last long at all.

It is important to mix them in small batches if you want to make more than one serving, the seeds tend to slip right to the bottom making it hard to distribute them evenly, both in the crisp individually and across the batch.

Due to the fact that my wife likes the crispy outside and a gooey middle, I tend to cook them for around 5 minutes. If you want them crispier, it helps to spread the cheese, but until you find how you want to cook them, check up on them often. This is the way I cook them even when she takes them as leftovers and eats them cold (which she enjoys just as much).

I haven’t tried it, but if you made them extra crispy, they could be used as substitute croutons.

In addition, you could put these in a panini press. I’ve seen the way the cheese that leaks from my quesadillas turns a nice and crispy texture and I find it very intriguing.

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