Golden, shatteringly crispy parmesan crisps made in a frying pan in five minutes, the most addictive low carb snack that requires exactly one ingredient.

Introduction

Parmesan chips are the snack that seems too simple to be as good as they are. Grated parmesan placed in small mounds in a hot dry pan and cooked until golden and lacy produces a crisp that is simultaneously salty, nutty, intensely cheesy, and shatteringly crunchy. They require one ingredient, five minutes, and produce something that disappears from any plate they appear on within seconds.

The science behind parmesan crisps is straightforward. Parmesan is a hard, aged cheese with very low moisture content. When placed in a hot pan the fat melts, the proteins set, and the moisture evaporates, leaving behind a thin, golden, intensely flavoured wafer that crisps as it cools. The process requires attention because the window between perfectly golden and burnt is narrow, but the technique becomes natural very quickly.

Parmesan crisps have become particularly popular in the low carbohydrate and keto eating communities as a genuinely satisfying alternative to potato chips or crackers. They are also universally loved as a standalone snack, a soup topping, a salad garnish, and a sophisticated nibble to serve with drinks at any gathering.

History and Background

Frico, the Italian cheese crisp from the Friuli Venezia Giulia region of northeastern Italy, is the ancestor of the modern parmesan chip. Traditional frico was made from Montasio cheese and has been documented in Italian cookbooks since the 15th century. The dish was originally a way of using aged cheese scraps efficiently rather than wasting them.

The wider concept of baking or frying grated hard cheese into crispy wafers spread through Italian regional cooking and became known internationally through the global popularity of Italian cuisine in the 20th century. The specific parmesan crisp version became fashionable in restaurant cooking in the 1990s and 2000s as chefs used them as elegant garnishes for soups and salads.

The home cooking version became viral on social media and recipe websites in the 2010s as the ketogenic diet trend created enormous demand for low carbohydrate snack alternatives. The simplicity of the recipe, one ingredient and five minutes, made it particularly shareable and it remains one of the most searched cheese snack recipes.

Crispy Parmesan Chips

Recipe by By butter u0026 berriesCourse: Mexican, Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

150g parmesan freshly grated on a fine grater
Optional: pinch of black pepper
Optional: pinch of chilli flakes
Optional: pinch of dried rosemary

Directions

Heat a large non-stick frying pan over medium heat.
Place small mounds of grated parmesan in the pan, about 2 tablespoons per crisp, spaced well apart.
Flatten each mound gently with the back of a spoon into a thin, even circle.
Add any optional seasonings over each mound.
Cook without moving for 3 to 4 minutes until the edges are golden and the centre has set.
The crisps are ready when they look lacy and golden throughout.
Remove the pan from heat. Allow to cool in the pan for 1 minute.
Lift each crisp carefully with a thin spatula.
Transfer to a plate or cooling rack lined with kitchen paper.
They will crisp further as they cool. Serve within 30 minutes.

Tips

Use freshly grated parmesan rather than pre-grated. Pre-grated parmesan contains anti-caking agents that prevent it from melting and crisping properly.
Keep the heat at medium. Too high and the cheese burns before it has time to form a cohesive crisp. Too low and it never crisps properly.
Do not move the crisps while cooking. Allow them to set and form a golden, lacy structure before attempting to lift them.
Allow to cool for at least 1 minute in the pan after removing from heat. They firm up significantly during cooling and are much easier to lift without breaking when cool.
Space the parmesan mounds well apart as they spread slightly during melting.
Flatten each mound as thinly as possible. Thick mounds of cheese produce denser, less crispy results. Thin, even circles produce the most delicate, most shatteringly crispy crisps.
Store in a single layer

Variations

Add dried herbs such as rosemary, thyme, or oregano to the parmesan for flavoured crisps. Make a chilli parmesan version by adding chilli flakes and a pinch of smoked paprika. Use a mixture of parmesan and pecorino for a different flavour profile. Make a garlic parmesan version with garlic powder added to each mound. Try with other hard aged cheeses such as aged cheddar or Grana Padano for different flavours. Shape into small bowls by draping still-warm crisps over the base of an upturned glass to create edible cups for dips or salads. Add finely chopped sun-dried tomato to each mound for a tomato parmesan version.

Serving Suggestions

Parmesan crisps are best served at room temperature within 30 minutes of making when they are at their crispiest. Arrange on a flat board or in a small bowl and serve alongside drinks at a gathering, as a garnish for soup or salad, or as a standalone snack with a glass of wine. They pair particularly well with sparkling wine and dry white wine. For a dinner party float one parmesan crisp on top of each bowl of soup for an elegant, professional presentation.

Storage

Parmesan crisps are best eaten within 30 minutes of making. They can be stored in an airtight container at room temperature for up to 24 hours but absorb moisture from the air and gradually soften. Do not refrigerate as this makes them go soft immediately. If they have softened, warm in a dry pan for 1 minute to recrisp.

Frequently Asked Questions

Can I use pre-grated parmesan? Pre-grated parmesan from a shaker container contains anti-caking agents that prevent proper melting and crisping. Use freshly grated parmesan from a block for the best results.
Why are my crisps not crispy? They may have been too thick, the heat too low, or they were not allowed to cool properly. Thin mounds, medium heat, and full cooling are the three keys to crispy crisps.
Can I make these in the oven? Yes, bake at 180C for 7 to 8 minutes on a lined baking tray. The oven method produces very consistent results and is easier for large batches.
How do I stop them from sticking? Use a good quality non-stick pan and ensure the cheese has fully set and the edges are golden before attempting to lift. A very thin, flexible spatula helps.
Can I use cheddar instead of parmesan? Aged cheddar works but has more moisture than parmesan and produces less crispy results. A mature or extra mature cheddar is the best cheddar option.