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–+ servings
parmesan crisps spread out on a parchment lined baking sheet.

Ultimate Crispy Garlic Parmesan Chips

If you’ve never made Parmesan Chips at home, you’re about to find out how easy it is to turn a little shredded cheese into the crispiest, most addictive snack. They’re salty, crunchy, and honestly taste way fancier than the effort it takes to make them.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 12 Chips

Ingredients

  • 1 cup Parmesan Cheese freshly grated
  • ½ tsp Garlic Powder (or 1 clove garlic finely minced for extra punch)
  • ¼ tsp Black Pepper

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, combine Parmesan, garlic powder, and black pepper.
    bowl of freshly grated parmesan cheese.
  • Use a spoon to drop small mounds (~1 tbsp each) of the cheese mixture onto the baking sheet. Space them 1–2 inches apart; they’ll spread as they melt. Optional tip: lightly press the mound flat with the back of a spoon for an even crisp.
    mounds of parmesan cheese on a parchment lined baking sheet.
  • Bake for 5–7 minutes, watching closely. You want them golden brown at the edges but not burnt.
    parmesan crisps on a parchment lined baking sheet.
  • Let them sit on the baking sheet for 5 minutes. DO NOT try to peel them off fresh out of the oven.
    parmesan crisps on a parchment lined baking sheet.
  • Transfer to a cooling rack. They will crisp up fully as they cool. Optional finishing touch: Sprinkle a little extra garlic powder or Parmesan on top immediately after baking for an extra flavour punch.
    crispy parmesan crisps on a wire rack.

Notes

Use freshly grated Parmesan for best crisping; pre-shredded often has anti-caking agents that can prevent perfect crunch.
Grater tip: Use either the fine or large side — fine gives delicate crisps, large gives chunkier ones. Both work great!
Watch closely in the last 1–2 minutes — crisps go from golden to burnt fast.
Crisps get very crisp once cooled. Don’t try to peel them off while hot unless using a silicone mat.
Parmesan chips are best enjoyed fresh, straight from the oven. Store any leftovers in an airtight container at room temperature for 1–2 days. For the crispiest results, make them as you need them — they’re quick to whip up!

Nutrition

Serving: 1Chip | Calories: 33kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 10mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 0.002mg | Calcium: 99mg | Iron: 0.1mg
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