These rosemary infused parmesan crisps are just 2 ingredients and ready in 5 minutes. They make the perfect crunchy topping to salads and soups.

There’s nothing like a day without any green food item whatsoever to make you crave vegetables.

And, there’s nothing like a huge salad to quench that craving.

2 Ingredient Parmesan Crisps
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Salad was a given for lunch yesterday but, I wanted something to make it interesting too.

Every time I make a salad I need at least one component I’m excited about.

One thing that makes me look forward to each bite that includes that ingredient.

Goat cheese usually fits the bill but these parmesan crisps were a fun and different take on the cheese component to a salad.

2 ingredients and 5 minutes. That’s all you need.

Parmesan Crisps

Popped into a 400 degree oven, they come out bubbly but cool to a “crisp-like” consistency in a matter of minutes.

Kind of like the cheese version of an Italian pizelle cookie!

2 Ingredient Parmesan Crisps with Rosemary

Deliciously salty, rosemary infused parmesan crisps.

Rosemary Parmesan Crisps

These are delicious in a salad but I’m pretty sure equally as good in a pasta dish or even a soup. I absolutely love them served with creamy roasted tomato soup.

Kinda wishing I had made more!

2 Ingredient Rosemary Parmesan Crisps

With a total prep + cook time of 7 minutes max though, I’m pretty sure I can afford the time to make them again.

You should too.

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2 Ingredient Parmesan Crisps

Servings: 4 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
parmesan crisp
These rosemary infused parmesan crisps are just 2 ingredients and ready in 5 minutes. They make the perfect crunchy topping to salads and soups.

Ingredients 

  • 3/4 cup grated parmesan cheese
  • 1 tablespoon minced rosemary

Instructions 

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper or silpat.
  • Mix cheese and rosemary together in small bowl and place in 4 equal piles on baking sheet.
  • Bake in oven for 3-5 minutes until cheese is fully melted.
  • Remove from oven, the crisps might still look bubbly.
  • Let cool for a minute to crisp up and then remove with metal spatula and serve.

Nutrition

Serving: 1SERVINGCalories: 82kcalCarbohydrates: 3gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 339mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Italian
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What’s your favorite “special” salad component?

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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20 Comments

  1. I saw Alton Brown make something similar once and I totally forgot to make them! I LOVE parmesan cheese and rosemary is my favorite herb, so these would be awesome. I’ve been putting feta in all my salads lately- it definitely takes them from good to great :)

  2. What a unique and delicious addition to a salad (or on its own:)) Sounds fairly easy to make too – I like that:)

  3. Yum! I’ve made just cheese crisps before, but have never thought of add herbs. What a great idea… and they look delicious. Happy salad!!! :o)