Made with just 3 ingredients, Everything Parmesan Crisps are the perfect crackers to have while you share a glass of wine with your best friends. Serve as a crouton on salads, or just to nibble to put a smile on your face!
And wonder of wonders, they’re done in under 15 minutes! Read on to find out just how easy they are.
I am a total cheese head. Cheese and me?
We’re like this. Here’s the thing, though, I’m also pretty frugal.
So when I saw Everything Parmesan Crisps near the gourmet cheeses at the grocery store at $8 dollars for a container of 12 crisps, my brain went into high gear. Cheese crackers made almost entirely from cheese? Sign me up!
But at that price, my poor little frugal heart just couldn’t do it. Instead, I purchased a big bag of grated parmesan and took it home where I combined it with some of my handy Everything Bagel Seasoning, a little flour, and baked it off into the most lovely stack of crisps this cheese lover ever did see.
And glory be, I could eat a gigantic pile for the price of 12 crisps.
Everything Parmesan Crisps are the perfect crackers to have while you share a glass of wine with your best friends, to serve as a crouton on salads, or just to nibble to put a smile on your face!
Parmesan Cheese Crisps?
In short, use the good stuff. To expound a bit, it’s best to grate your own cheese from a block of Parmesan cheese for these Everything Parmesan Crisps.
The pre-grated stuff almost always comes tossed with potato starch or cellulose to keep the grated cheese from sticking to itself. When you grate it from a brick, there’s no cellulose.
That said, it won’t be a disaster if you use pre-grated cheese for your Everything Parmesan Crisps, but it’ll be a little different… The end product may be just a touch more crumbly.
…And while pre-grated may be fine, I’d avoid the powdery cheese if you can. It just doesn’t hold up as well to the melting process and tends to scorch around the edges more easily.
Can I make cheese crisps with other cheeses?
You betcha! Check out these 2-Ingredient Jalapeno Popper Crisps and our Cheese Taco Shells.
All three of these are so good and so tasty and a cheese lover’s dream. Almost all hard or semi-hard cheeses are suitable. Give our Everything Parmesan Crisps a try first to see how the process works, then play around with your favourite cheeses. I can’t wait to hear what your favourite is!
How to Make Parmesan Crisps
Use Parmesan cheese you grated yourself preferably, or if you’re in a major hurry, you can use pre-grated cheese. It’s best to avoid the powdery stuff here.
If you cannot find Everything Bagel Seasoning, you can definitely mix up your own using the topping blend in this recipe. Just use an equal amount of homemade everything seasoning in place of the purchased variety.
Keep in mind that some Everything Bagel Seasoning is pretty salty. Parmesan cheese is also fairly salty on its own.
If you dislike salty foods, you may want to adjust down the amount of seasoning you use, or mix your own and omit salt. Either way will be good, just know your own palate.
While you don’t necessarily need a cookie cutter to help form the cookies, I do find it helpful to keep them more uniform in shape. If you do opt to use them, I love these cookie cutters.
You definitely do not want to skip using a silpat or parchment paper to line the pan. It makes removing the finished crisps infinitely easier.
Give the crisps between 2 and 5 minutes of cooling time on the pan before attempting to transfer them to a cooling rack. This gives the cheese time to cool enough to form the structure of the crisp.
3-Ingredient Everything Parmesan Crisps
Rate RecipeIngredients
- 1 cup grated Parmesan cheese
- 2 teaspoons Everything seasoning to 2 tablespoons
- 1 generous tablespoon all-purpose flour
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silpat.
- Toss together the cheese, seasoning, and flour in a bowl. Portion by generous tablespoons onto the prepared pan, leaving 4 inches between each pile of cheese. The cheese will spread a great deal as it bakes. If you’d like a more regular shape, you can use a 2 ½ to 3-inch cookie cutter to help shape the cheese, spreading the cheese to the inside edges of the cookie cutter.
- Bake for 5 to 8 minutes, or until the cheese is completely melted and golden brown and slightly darker at the edges. Let the crisps rest on the pan for 2 minutes before carefully transferring to a cooling rack. Let them cool completely.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published October 24, 2018 and was updated April 2021.
Reader's Thoughts...
Debbie says
I love these! I didn’t have Everything Seasoning so I used Italian seasoning instead. Perfect for a cheese lover like me. Will be making these more often with different seasonings to try.
Rebecca says
Fantastic, Debbie! Thanks so much for taking the time to let me know you loved it and for rating the recipe!
Melanie Crisp says
Can you use almond or coconut flour to make these keto friendly
Rebecca says
Hi Melanie- You can simply omit the flour if you’d like. I’ve not tried it with almond or coconut flour. Perhaps someone else in the comments has?
Jordan says
I changed the recipe based on what I had on hand, and put 1 1/2 cups grated Parmesan cheese, a heaping tablespoon sifted flour, 1 heaping tablespoon Italian Seasoning, some salt and pepper to taste, mixed well, spooned out 2 Dozen “chips”, and baked at 400 degrees for 8 minutes.
They were beautiful, and 😋 !
Rebecca says
That sounds like a delicious riff on the recipe, Jordan! Thanks for letting me know about it!
Sue says
I used a store bought seasoning mix, the results were horrible. Way too salty with many hotspots. Perhaps sprinkle the seasoning over the parmesan before baking?
Deb says
Why the flour? I make just plain parm crisps, 1 ingrediant but was looking to add a lottle flavor and found your recipe.
Rebecca says
I liked the little bit of extra snap provided by the flour. It isn’t strictly necessary, but I like it.
Tina Lester says
Can you use almond flour?
Rebecca says
You bet!
Deb says
Why the flour? I make just plain parm crisps, 1 ingrediant but was looking to add a lottle flavor and found your recipe.
Just saw the other comments and found your comment about no flour.
Will be checking out your recipe for everything seasoning minus the salt.
Julie says
Thank you! Can’t wait to make! I had Parmesan sprinkled over some veggies in the oven loved the veggies but the nibs of parm cheese were my favorite. So I looked it up and I had no idea cheese crisps were a thing!! Dedicated cheese lover since birth!!! Can’t wait to try your recipe. Thank you!! Have a wonderful day! ?
Rebecca says
I’m so glad you love these!
Judy says
In video you show an egg. In the ingredients list you do not list it.
Rebecca says
Hi Judy- I think you may have been confusing the little pinch bowl of flour for an egg perhaps? There’s no egg in this recipe.
Sandy says
Where can you find everything bagel seasoning??
Rebecca says
Hey Sandy, you can purchase it at Costco, Wegman’s, Trader Joe’s, and here on Amazon.
Marie says
Aldi’s has a great one.
Rebecca says
Thank you so much, Marie!
Beverly says
Excited to makers it sounded great
However It was briny even though no salt added
And very dry
Would not make Again
Rebecca says
Hi Beverly- I’m sorry you didn’t like it. I’m wondering if perhaps the type of parmesan you used was extra strong. If you’d ever like to give it a go again, ask your cheesemonger for a mild parmesan. Oooooor, you can forego parmesan entirely and use a mild cheddar. Another thing is that the Everything Seasoning is made with salt, so if you used that, it can contribute to the overall saltiness of the end product, which I rather enjoy, but recognize can be a bit much for those who don’t share my salt-tooth. Try mixing dehydrated garlic, onion, poppyseeds, and sesame seeds without salt and add that in place of the purchased seasoning to reduce overall salt.
Jen says
Wonderful!
Rebecca says
Thanks, Jen! I’m glad you like them!
Mindi Silver-Weiss says
My recipe tasted good but didn’t spread out and needed to bake a lot longer!
Rebecca says
Hi Mindi- I wonder… have you had your oven calibrated lately? Or do you know if it bakes a couple of degrees high or low?
L says
Mine came out all crumbly, not sure what level in the oven to place the cookie sheet
I put them in the middle but they didn’t melt
Then the next batch I placed on the top rack to see if they would melt
Nothing!
Has anyone made these?
And I found them to be very salty
I used a block of Parmesan cheese and grated it myself
Not sure what went wrong.
Rebecca says
Hey L- A couple of questions: 1) Did you use flour? If so, I would suggest that maybe next time you make your tablespoon a little less generous than this time. You could even leave the flour out entirely. 2) Have you had your oven temp checked lately? It sounds like your oven temperature might be a little off. Let’s make this work for you! And finally 3) some Everything Seasoning has more salt than other blends. You might reduce the amount of Everything Seasoning (or if you’re making it yourself, reduce the salt in your mixture) to cut back on the saltiness. Good luck! And let me know if I can help more!
Gail says
Can you make them gluten free with cornstarch?
Rebecca says
Hi Gail- You can most definitely make this without flour at all! Or if you’d like to use starch in it, I’d suggest you using a gluten free all-purpose flour blend.
Gaile Hennig says
It says it serves 6 but how many in a serving? Does it just make 6?
Rebecca says
Hi Gaile- It makes more than 6. If memory serves, it makes between 12 and 18.
Karen Stegner says
How long do they keep in a container?
Rebecca says
I think they’re quite good up to 4 days after being made. If they soften up a bit, you can re-crisp in the oven. We don’t often have them leftover, but when we do they’ve lasted that long.
margaret says
plz disregard my question I hadn’t watched the video. Sorry!! I will just omit. Thx!!
margaret says
why the flour? the ones premade th as t are expensive are GF. I have celiac, can i just pmit flour?
Dawn Wrona says
Can you use almond flour instead?
Rebecca says
Absolutely, Dawn!
Donatella says
I find the everything bagel seasoning pretty salty as is, and knowing how salty parmesan cheese is, I can only imagine how salty these crackers would be? My pallet is very sensitive to spices & sugars. But I do love Parm and bagel seasoning, just not sure about mixing them.
Rebecca says
Hi Donatella- If you’re super sensitive to salt, I’d suggest mixing your own Everything seasoning and omitting the salt. 🙂
Alice says
What is everything seasoning?
Rebecca says
Hi Alice- I mention the Everything Seasoning in the body of the post and offer a link to a recipe I published before that has a quick everything seasoning blend recipe, but if you’d prefer to buy it, you can get it at Trader Joe’s or here online.
Celia Ryder says
I caution the use of Trade Joe’s seasoning (or possible any other store bought mix) because it contains salt and combined with the salty cheese made a crisp that I did not like. Salt cravers may feel otherwise!
Rebecca says
Thank you, Celia! I appreciate your input!
Kelly says
I agree! I used trader Joe’s and ended up throwing them all away due to the uneatable amount of salt!
Kim Harnagel says
This may seem like an odd question, but what size grate holes do you use when grating your block of parm? I have a micro plane and a hand crank shredder, both would make my parm much finer than yours. Is it possible to grate it too fine for this recipe to work?
Rebecca says
I think you’ll be fine, Kim! Just think about using roughly 2 ounces of grated Parmesan and you should be alright. Just watch the crisps. The finer the shredding, the faster it likes to melt and therefore brown. 🙂