Ingredients
Equipment
Method
- Heat the oven to 425°F. For this metal-sheet method, the baking sheet does not need preheating.
- Grate the Parmesan until you have half a cup, then measure the grated cheese.
- Line a metal baking sheet with oven-suitable parchment.
- Drop heaping teaspoonfuls of grated cheese onto the parchment, leaving about two to three inches between the piles to allow for spreading. Use additional lined tray space when needed.
- Bake for five to ten minutes, checking often, until the crisps begin turning golden brown. The card’s seven minutes is an approximate planning figure within that range.
- Remove the sheet and set it on a heat-safe support. Allow the crisps to cool on the parchment. You can keep the paper on the tray or move it flat onto a cool suitable surface for quicker cooling.
- When cool and firm, gently peel the parchment away from the crisps. Serve with soup or salad, or as small savory snack portions.
Notes
Amount: The batch starts with half a cup of grated Parmesan and lists six small servings. The number of individual crisps varies with the heaping teaspoonfuls. Measure after grating.
Timing: Allow about five minutes preparation and five to ten minutes baking, checking for the first golden color. The card uses seven minutes baking and twelve minutes preparation-plus-baking as planning figures. Cooling is additional; allow the pieces to firm on the parchment before lifting.
Sheet: A metal baking sheet does not need preheating. If using a stoneware sheet, preheat it with the oven. Use oven-suitable parchment.
Cheddar option: Natural aged cheddar can use the same half-cup amount and method. It can release more fat than Parmesan. Use cheese that has already been introduced and keep the same golden finishing cue.
GAPS: Full GAPS after natural aged cheese is introduced. In the separate dairy progression, yogurt, sour cream and kefir are introduced well before natural cheese. See the GAPS dairy introduction guide. Contains dairy; no eggs, nuts, flour or sweetener added to the plain Parmesan batch.
Scaling: At 2× use one cup grated Parmesan, making twelve small servings. Keep the heaping-teaspoon pile size and two-to-three-inch spacing, use sufficient lined tray space, and check within the same five-to-ten-minute bake rather than doubling the clock.
Serving: Cool before lifting. Add to individual bowls of bacon and white navy bean soup when both beans and cheese are introduced. For another Parmesan dish, see cheesy garlic spaghetti squash casserole.
Storage: Cool completely, close in a clean airtight container and refrigerate. Moisture can soften stored crisps; the small batch is best planned close to serving time.