Parmesan Crisps


“Raindrops on roses…” As working with flowers is my main profession, I do love the sight of dewy drops on delicate petals. However, there are so many things I do love that were never delicately sung by Julie Andrews.

Christmastime conjures up so many a feeling, but despite all of the hustle and bustle, we should all remain thankful. As we are in the height of the 12 Days of Christmas, I wanted to take a minute and note a few of my favorite things, all for which I am very thankful.

IMG_7405For thoughtful Christmas presents. And for coffee. And thoughtful Christmas presents that involve coffee.


For family heirlooms and cherished memories. IMG_7418 IMG_7421

For Christmas tree farms and the fresh smell of evergreens. And for tripods and camera self-timers.

christmas treeFor felt ornaments that won’t break and harm little hands. {This one is from Falls Flowers.}

For my husband and my son. IMG_7285

And for cheese. I am guessing that this is something that we have in common. That’s because cheese is amazing.

These cheese crisps are divine. Really. You can adapt this recipe to include any hard cheese. I’ve done both Parmesan and cheddar, as well as a four cheese blend. They are fabulous to eat solo or put onto a sandwich.  The best part is that they are easy to make and look very impressive! (My favorite combo).

Oh, and it consists of just one ingredient: cheese!




Parmesan Crisps
Time: 5 minutes
Yields: 8 crisps



1 cup shredded Parmesan cheese (or feel free to substitute this for any firm cheese)


1. Preheat your oven to 400 degrees.  Place parchment paper, or a Silpat, onto a rimmed baking sheet.

2.Sprinkle the cheese to create 8 round circles, making sure they are relatively uniform in size, and spaced about two fingertips apart.

3. Bake for 3 to 5 minutes, or until the edges slightly brown. Allow it to cool, and place on paper towels to remove excess oil. The crisps will harden as they cool.