Parmesan Crisps

(G. Andrew Duthie) #1

From top to bottom:

  • Plain
  • Dill
  • Cracked Pepper
  • Onion

Made them in a nice non-stick muffin top pan. Perfect size, and easy release and clean up.

(Mark Bousquet) #2

Nice! How much (grated?) Parmesan per muffin cup?

(Laurie) #3

Niiiice! I haven’t thought to use a muffin pan. I love the uniformity!

(Guardian of the bacon) #4

Nice Form.

Fresh grated or store bought grated?



(G. Andrew Duthie) #6

Shredded Parmesan, 2Tbsp each. Next time I’d probably go just a little more, as some of the crisps got thin in the center.

I cooked these for around 5 minutes at 400F. I’d go a bit longer next batch… Not sure these got as crisp as they should.

(G. Andrew Duthie) #7

The latter. We had some my wife had gotten for soup, but ended up not using.

(Guardian of the bacon) #8

I was just curious. I’ve had mixed results with different brands. I had some generic store brand that didn’t turn out so great. I don’t know if it had fillers or what?

(G. Andrew Duthie) #9

This was Wegman’s store brand. Their stuff is usually pretty good.

I haven’t tried them since letting them cool completely. Will report back.

(matt ) #10

The Cello grated Parmesan is nice. We get it at Costco

(Ellen Whitney) #11


Make little “flat piles” in the George Foreman grill. Grill until they get slightly dark yellow/brown.


(Chasity Hedges) #12

Just made these!! Was a litter nervous but they came out great! I used my mini muffin tin

(Eric Black) #13

I place pepperoni at bottom of muffin and then add a little mozzerella then parmesian on top. Pizza crisps… yum

(JM) #14

Made these with everything seasoning and found a Keto replacement for my Einstein Bagel bacon egg and cheese on an everything bagel breakfast sammy.

The Avocado bacon egg and cheese on everything Keto!


(JM) #15