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Rosemary Garlic Parmesan Crisps

Rosemary Garlic Parmesan Crisps

Name: Rosemary Garlic Parmesan Crisps
Prep time: 5 min
Cook time: 3 min
Total time: 20 min
Yield: 18 crisps
Ingredients: cooking spray; 6 ounces grated Parmesan cheese; 2 teaspoons crushed dried rosemary; 1 teaspoon garlic salt

Rating: 4.6 stars

15 Ratings
14 Reviews
8 Photos

Perfect with a Caesar salad, these tasty treats are super easy to make and absolutely addictive! I love them with crushed rosemary and a dash of garlic salt but they are good on their own or with your favorite savory seasoning. Serve immediately for best results or store in an airtight container between waxed paper.

By angiels02

Gallery

Recipe Summary

prep:

5 mins

cook:

3 mins

additional:

12 mins

total:

20 mins

Servings:

Yield:

18 crisps

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

cooking spray
6 ounces grated Parmesan cheese
2 teaspoons crushed dried rosemary
1 teaspoon garlic salt

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper and spray them with cooking spray.

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Step 2

Drop tablespoonfuls of Parmesan cheese 2 inches apart on the prepared baking sheet. Flatten them out to the size of a potato chip. Sprinkle rosemary and garlic salt on top.
Step 3

Bake in the preheated oven just until edges start to turn golden brown, 3 to 5 minutes. Cool on the baking sheets for 2 minutes; lift off with a spatula and transfer to a wire rack to cool until firm, about 5 minutes.

Cook's Notes:

I use DiGiorno(R) Parmesan cheese but any good-quality Parmesan will do. If you grate the cheese yourself, use the larger holes on the grater.

You can use silicone baking mats instead of parchment paper; there is no need to grease them with cooking spray.

I made these slightly larger for an appetizer-themed party and shaped them into small individual bowls using muffin tins and filled them with chicken caesar salad.

Nutrition Facts

Per Serving:

124 calories; protein 10.9g 22% DV; carbohydrates 1.5g 1% DV; fat 8.2g 13% DV; cholesterol 24.9mg 8% DV; sodium 735.7mg 29% DV. Full Nutrition

Reviews (14)

Most helpful positive review

RosyD

01/24/2017

I used shredded Parmesan and Mrs Dashes garlic and herb for seasoning. Just parchment paper, no non-stick spray. Easy! Read More

Helpful

(7)

15 Ratings

5 star values: 10
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

RosyD

01/23/2017

I used shredded Parmesan and Mrs Dashes garlic and herb for seasoning. Just parchment paper, no non-stick spray. Easy! Read More

Helpful

(7)

Yoly

04/30/2016

Such a simple and easy recipe with wonderful results. This would work with any other seasonings or herbs. The possibilities are endless. Thanks for the recipe. Read More

Helpful

(6)

RV Living

11/10/2018

Liked how fast these were to make. Crispy edges. I wish the center was crispy. Tried the rosemary which was okay but I think cracked pepper is enough for next time. Thanks for the recipe. Will make these again. They are rich enough that just a few will be enough to satisfy when we're craving a savory snack. --- 350 degrees 10 minutes: crispy brown all the way! Read More

Helpful

(3)

Mama H

08/11/2018

Easy, fast, delicious. Only change I made was to use Penzey's roasted garlic instead of garlic salt. There is enough salt in parmesan cheese and hubby has to watch his salt. Did not notice any lack. Might try different spice/herb combos just for the fun of it. I only made two, because this was a last-minute dinner decision for just the two of us, and loved the ability to do just that! Thanks for this great recipe! Read More

Helpful

(2)

Christina

02/08/2017

Fun and delicious! I did eyeball the spices. I shaped these into Hearts for Valentine's Day and they looked adorable! I will def be making these again YUM! Thanks for sharing.:) Read More

Helpful

(2)

Tim Saxton

01/17/2018

I used cilantro and garlic powder instead of garlic salt because Parmesan is salty enough by itself. The edges got crispy while the center remained soft so I think next time I will try it with a lower temp. Read More

Helpful

(2)

Hapless

07/29/2018

I am at high altitude; I didn't think that should matter but with a little bit of experimentation I discovered that I needed a few more minutes to make them more crispy and less chewy. I used a silicone baking mat an electric oven shredded my own cheese and they were perfect at 7 min. For a lacier type of crisp spread the shreds out this style is more prone to crumbling. For a more defined shape you can pile the shreds up a bit but this is more sensitive to the time. Read More

Helpful

(2)

margrit

07/08/2018

have just finished my umpteenth batch and they always come out wonderful - no spray needed even with parchment paper also no spices needed the cheese alone is perfect. thanks angiels02! Read More

Helpful

(2)

Emily Gurner Kellett

10/06/2019

These were great! My only complaint would be that they are a bit salty. I think next time I'd use garlic powder rather than garlic salt. The cheese is salty enough so you don't need to add more. Read More

Helpful

(1)

More Reviews

Reviews for: Photos of Rosemary Garlic Parmesan Crisps

1 of 14

All Reviews

I used shredded Parmesan and Mrs Dashes garlic and herb for seasoning. Just parchment paper, no non-stick spray. Easy!

Such a simple and easy recipe with wonderful results. This would work with any other seasonings or herbs. The possibilities are endless. Thanks for the recipe.

Fun and delicious! I did eyeball the spices. I shaped these into Hearts for Valentine's Day and they looked adorable! I will def be making these again YUM! Thanks for sharing.:)

have just finished my umpteenth batch and they always come out wonderful - no spray needed even with parchment paper also no spices needed the cheese alone is perfect. thanks angiels02!

These were great! My only complaint would be that they are a bit salty. I think next time I'd use garlic powder rather than garlic salt. The cheese is salty enough so you don't need to add more.