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Stack of golden lacy Parmesan rosemary crisps on a marble board with fresh rosemary sprigs and a wedge of cheese

Baked Parmesan Cheese Crisps with Rosemary and Pepper

Grated Parmesan, fresh rosemary and black pepper baked in two quick batches into snappy cheese crisps. Makes about 16.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-Inspired
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 120 g Parmigiano-Reggiano (about 1 1/2 cups, loosely packed); finely grated from a wedge
  • 2 tsp fresh rosemary leaves finely chopped
  • 1/4 tsp black pepper freshly ground

Method
 

  1. Heat the oven to 200 C / 400 F with a rack in the center. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment and tear off a second sheet of the same size for batch two.
  2. Toss the grated Parmigiano-Reggiano, chopped rosemary and pepper in a small bowl until the rosemary is spread evenly through the cheese.
  3. Scoop 8 heaped tablespoons of the mix (about 7 g each) onto the lined pan, leaving about 3 cm / 1 1/4 inches between them. Pat each into a thin, loose round about 6 cm / 2.5 inches wide.
  4. Bake for 5 to 6 minutes, until the rounds are light golden and the bubbling has slowed. Check at 5 minutes, since they darken fast.
  5. Slide the parchment with the first batch onto a wire rack. Lay the second parchment sheet on the pan, mound the remaining cheese the same way, and bake for 5 to 6 minutes.
  6. Let all the crisps cool on the rack for 5 minutes. They look slightly soft when they come out and snap as they cool.

Notes

  • Grate the cheese from a wedge, not a shaker, so it fuses into lace.
  • Bake in two batches of 8 so the rounds have room and brown evenly.
  • Pull the pan at light golden. Darker rounds taste bitter.
  • Wait the full 5 minutes before judging crispness. They firm up as they cool.
  • Skip added salt. The Parmesan already carries plenty.