Sandra Ina Garten Parmesan Cheese Crisps Recipe is a sharp American appetizer featuring freshly grated cheese and smoked paprika. These salty bites use black pepper to balance the rich fat for a snap-crisp finish.
If you need a solid party snack that works every time, this is the one. I’ve tried a few versions of cheese wafers and this one from Ina is the one I keep going back to because the ratio is spot on. The first time I made this, I used the pre-grated stuff from a tub and it was a disaster. Now I always grate a block of Parmesan by hand because the fresh moisture helps the edges lacy up without burning.
The smoked paprika is doing more work than you’d think. Without it, the crisps can feel a bit one-note after the second bite. I’ve found that a tiny pinch of spice cuts through the heavy oil that naturally pools when the cheese melts. I often serve these when friends come over for drinks because they’re sturdy enough to survive a crowded tray.
Ina Garten Parmesan Cheese Crisps Recipe Ingredients
- 110g (4oz) freshly grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
How To Make Ina Garten Parmesan Cheese Crisps Recipe
- Preheat the oven: Set the temperature to 190°C (375°F/Gas Mark 5). Line a large baking sheet with greaseproof paper or a silicone mat so the cheese doesn’t stick to the metal.
- Form cheese rounds: Place 1 level tablespoon of grated Parmesan onto the tray for each crisp. Use the back of the spoon to flatten the piles into 5cm (2 inch) circles. Make sure you leave at least 3cm (1 inch) of space between each mound so they don’t fuse together as they spread.
- Add seasonings: Sprinkle a tiny amount of black pepper and smoked paprika over the top of each cheese circle. You don’t need to mix it in as the melting cheese will pull the spices into the centre.
- Bake the crisps: Slide the tray onto the middle rack and bake for 5 to 7 minutes. Watch them through the oven door and pull them out as soon as the centres are bubbling and the edges turn a deep golden brown.
- Cool and serve: Leave the tray on a heatproof surface for at least 5 minutes to let the cheese firm up. Use a thin metal spatula to lift them onto a wire rack until they’re cold and completely rigid.
Recipe Tips
- Grate your own cheese. Avoid the pre-shredded bags which contain potato starch to stop sticking as this prevents the cheese from melting into a cohesive disc.
- Watch the edges. The transition from golden to burnt happens in about thirty seconds, so stay by the oven for the final two minutes.
- Check the thickness. If the mounds are too thick in the middle, the edges will burn before the centre becomes crisp.
- Use fresh paper. Change the greaseproof paper between batches if you’re making a double amount to stop the leftover oil from smoking.
- Cool on a rack. Moving the warm crisps to a wire rack allows air to reach the bottom and stops them from becoming greasy.
- Store in layers. Put a piece of kitchen roll between each layer in your tin to absorb any moisture and keep them snappy.
What To Serve With Parmesan Cheese Crisps
These brittle snacks are the natural partner for a bowl of smooth tomato and basil soup or a crisp Caesar salad. They add a much-needed crunch when tucked into the side of a charcuterie board next to olives and grapes.
You can also use them as a gluten-free cracker for creamy dips like spinach and artichoke or a spicy hummus. They pair particularly well with a chilled glass of white wine or a dry cider.
How To Store Parmesan Cheese Crisps
Fridge
Do not put these in the fridge. The cold moisture will turn the lacy cheese soft and chewy within an hour. Keep them in a dry, dark cupboard instead.
Reheat
Place the crisps on a baking sheet in a 180°C (350°F/Gas Mark 4) oven for 1 to 2 minutes. This best method draws out the oil and restores the snap if they’ve softened in the air.
Freeze
Do not freeze these crisps as the structure is too fragile to survive the expansion of ice crystals. The fat in the cheese can also take on an unpleasant metallic flavour when stored in the freezer.
Ina Garten Parmesan Cheese Crisps Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 100 kcal
- Protein: 8g
- Fat: 7g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 300mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can bake them 24 hours before your event and store them in an airtight tin once they’re completely cold.
They likely didn’t stay in the oven long enough to let the moisture evaporate or you didn’t let them cool fully on a wire rack.
You can use aged cheddar or Asiago, but the lower moisture content of Parmesan is what creates the best lacy texture.
Ina Garten Parmesan Cheese Crisps Recipe
Description
Golden and lacy toasted cheese discs seasoned with a hint of smoky spice and cracked pepper.
Ingredients
Instructions
- Heat the oven to 190°C (375°F/Gas Mark 5) and line a tray with greaseproof paper.
- Place level tablespoons of cheese onto the tray and flatten into thin circles.
- Sprinkle the tops with black pepper and smoked paprika.
- Bake for 5 to 7 minutes until the edges are golden and the centres bubble.
- Leave to firm up on the tray for 5 minutes.
- Transfer to a wire rack to cool completely until rigid.
