RESET360 with Camille McLaughlin
November Pick: Snacks

Rosemary Parmesan Crisps

Lacy, golden crisps of baked parmesan flecked with fresh rosemary and black pepper, ready in about 15 minutes and crunchy to the last bite.

Why you'll love Rosemary Parmesan Crisps

Parmesan crisps are one ingredient doing something remarkable. Little mounds of grated cheese melt in a hot oven, spread into lace, and bake until golden; as they cool, they snap. Fresh rosemary and cracked black pepper make them taste like a holiday appetizer, and with the season's gatherings coming up, a tin of these is an easy thing to bring.

Aged parmesan works because it is so dry. With most of its moisture gone, it melts, bubbles, and then crisps instead of turning stretchy. Grating it on the small holes of a box grater gives fine, even shreds that melt into a thin layer, and pulling the crisps as soon as the edges turn golden keeps them nutty and sweet. Five minutes of cooling on the pan is where they firm into crisps.

A few crisps are salty, crunchy, and rich, and they hold you between meals far better than crackers. Eat them on their own, set them out with olives, or scatter them over soup and salad.

Quick overview: This Rosemary Parmesan Crisps takes 10 min of hands-on time and about 18 min in all and makes 6 servings, each 4 crisps. You'll need a sheet pan.

Jump to recipe

Lacy golden parmesan crisps with rosemary and black pepper
Prep 10 minCook 8 minTotal 18 minServes 6Serving 4 crispsYou'll need Sheet pan

Ingredients

  • 6 oz Parmigiano-Reggiano, finely grated on the small holes of a box grater (about 1 1/2 cups)
  • 1 tbsp very finely chopped fresh rosemary
  • 1/2 tsp coarsely ground black pepper

Instructions

  1. Heat the oven: Heat the oven to 400°F (200°C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper; the cheese releases cleanly from parchment once it cools.
  2. Mix: Toss the grated parmesan with the rosemary and pepper in a bowl so the herbs are spread evenly through the cheese.
  3. Portion: Spoon level tablespoons of the mixture onto the parchment, about 2 inches apart, making 24 mounds. Pat each one into a thin, even round about 2 1/2 inches across. Even thickness means they all brown at the same rate.
  4. Bake: Bake for 6 to 8 minutes, switching the pans halfway, until the crisps have melted into lace and turned golden at the edges. Watch them closely in the last minute; they go from golden to bitter quickly.
  5. Cool to crisp: Let the crisps cool on the baking sheets for 5 minutes, until they are firm, then lift them off with a thin spatula onto a rack to finish cooling. They are soft and pliable when hot and crisp up as they cool.

Storage and leftovers

Store the cooled crisps in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

If they soften, spread them on a baking sheet and warm them in a 350°F (175°C) oven for 2 to 3 minutes, then cool them again to bring back the snap.

Variations

  • Thyme and lemon: Use fresh thyme leaves and a little finely grated lemon zest in place of the rosemary.
  • Spiced: Add a pinch of cayenne and 1/2 teaspoon sweet paprika to the cheese.
  • Seeded: Sprinkle each mound with a few sesame or pumpkin seeds before baking.
  • Pecorino: Use finely grated pecorino romano for a sharper, saltier crisp.

Notes and tips

  • Grate it yourself: Pre-grated parmesan is usually coated with an anti-caking agent and melts unevenly. Grate a wedge for the cleanest, laciest crisps.
  • Use the small holes: Fluffy shreds from a rasp grater melt too thin and scorch; the small holes of a box grater give the right texture.
  • Chop the rosemary fine: Rosemary needles are tough. Chop them very fine so they bake into the cheese.
  • Shape cups: Drape the warm crisps over an upside-down muffin tin to make little cups for salad or dips.

Nutrition and mindful eating

  • Parmesan is a long-aged cheese, which concentrates its protein and calcium and leaves it with very little lactose.
  • The fat in the cheese is what makes a few crisps satisfying, and it pairs naturally with the piney rosemary.
  • A salty, crunchy snack built on cheese answers the pull for chips or crackers with something whole.
  • Rosemary and black pepper bring a lot of flavor in a small amount.
  • As you eat, notice the snap of each crisp and the deep savory taste of the cheese, and pay attention to how a handful carries you comfortably to your next meal.

Frequently asked questions

Have a question about this Rosemary Parmesan Crisps? Start here, with the questions people ask most.

Why did my crisps turn out chewy?

They were pulled too soon or stacked while warm. Bake until the edges are golden and let them cool completely on the pan before moving them.

Can I use dried rosemary?

Yes. Use 1 teaspoon, crumbled finely between your fingers.

Can I make them in a skillet?

Yes. Cook spoonfuls in a nonstick skillet over medium heat for 2 to 3 minutes, until golden, then cool them on a plate.

Are they good for a party?

Yes. Make them up to 2 days ahead and serve them with olives and crisp vegetables.

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Tags: November Pick, Snacks, Italian-Inspired, 30 Minutes or Less