I made Parmesan Crisps that are so crispy, cheesy and dangerously addictive you’ll be hiding them from yourself.
I’m obsessed with Parmesan Crisps because they hit every crunchy, salty spot in my brain. I love that fat-licking, stupidly simple punch of flavor when I bite into a rim of finely grated Parmesan cheese that somehow turns into this addicting crisp.
And the crumbs? Pure narcotic.
I can’t get enough, so I pair them with anything from quick snacks to classic Bacon Recipes to make a snack session feel wild and stupidly satisfying. No frills, just cheese and real bacon, cooked until crisp and chopped.
Dangerous, delicious, and gone in minutes. I crave them daily, no shame at night.
Ingredients
- Parmesan gives a salty, nutty crunch that turns into crisp, cheesy chips.
- Bacon brings smoky, meaty bites and extra crispiness; it’s pure guilty pleasure.
- Garlic powder adds warm, savory zip without fuss; basically subtle but noticeable.
- Black pepper gives a gentle kick and peppery background that balances the cheese.
- Plus, cayenne brings sneaky heat; optional if you prefer a spicy kick.
- Basically parsley adds fresh color and a mild herby lift, makes it look cared-for.
Ingredient Quantities
- 1 cup (about 100 g) finely grated Parmesan cheese
- 4 slices bacon, cooked until crisp and chopped
- 1/4 tsp garlic powder
- 1/8 tsp freshly ground black pepper
- Pinch of cayenne pepper, optional
- 1 tbsp chopped fresh parsley, optional
How to Make this
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
2. Cook the bacon until crisp, drain on paper towels, then chop into small pieces. Set aside.
3. In a bowl mix the grated Parmesan, garlic powder, black pepper and cayenne if you want a little kick.
4. Spoon small mounds of the cheese mixture onto the prepared sheet, about 1 to 1 1/2 tablespoons each and leave 2 inches between them because they spread.
5. Flatten each mound slightly with the back of the spoon into a 2 to 3 inch circle, they will puff and spread while baking so dont make them too big.
6. Sprinkle the chopped bacon evenly over the centers, pressing it lightly into the cheese so it sticks.
7. Bake 4 to 6 minutes, watching closely, until the edges are golden brown. Oven times vary so dont walk away.
8. Remove from oven and let the crisps cool on the sheet for 2 to 3 minutes so they set up.
9. Transfer carefully to a cooling rack to crisp fully; they will firm up as they cool.
10. If using, sprinkle chopped parsley over the cooled crisps for color and serve. Store leftovers in an airtight container for up to 3 days but theyre best the same day.
Equipment Needed
1. Oven (preheated to 400°F / 200°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Skillet or frying pan (for cooking bacon)
5. Mixing bowl
6. Measuring spoons and spoon for scooping/flattening
7. Box grater or microplane (for finely grated Parmesan)
8. Knife and cutting board (to chop bacon and parsley)
9. Wire cooling rack and paper towels
FAQ
Bacon Parmesan Crisps Recipe Substitutions and Variations
- Parmesan cheese: try Pecorino Romano for a saltier, tangier snap; or aged Asiago for similar melt and bite. If you need lower sodium, use finely grated low-sodium Parmesan or a 50/50 mix of grated Manchego and a little nutritional yeast.
- Bacon: swap in prosciutto, thinly sliced and crisped, for a slightly sweeter, less smoky crunch; or use pancetta for a similar porky flavor. For a vegetarian sub, crisped tempeh bacon or smoked, seasoned coconut flakes work pretty well.
- Garlic powder: replace with 1/2 to 1 clove fresh garlic, finely minced, mixed into the cheese right before baking; or use 1/4 tsp granulated garlic if you want the dried texture but less intensity.
- Fresh parsley: use chopped chives or green onions for a milder, oniony pop; or swap in fresh basil for a sweeter, aromatic touch. Dried parsley can be used but add it sparingly since it’s less vibrant.
Pro Tips
1. Make the piles small and even, like 1 tablespoon each, or theyll puff and run together on the sheet. If some look thinner than others nudge them back into shape before they go in the oven.
2. Watch the oven the last minute, seriously. Parm can go from golden to burnt fast so once the edges start browning, pull one out and check. Ovens vary a lot, dont trust the timer alone.
3. Press the bacon into the melted cheese right after they come out, while its still pliable, otherwise the bits will fall off when you move them. If you want them more uniform, chop the bacon very fine so it embeds better.
4. Let them cool on the baking sheet for a few minutes before moving, then finish on a rack so air gets under them and they crisp fully. Store in an airtight container with a paper towel to soak any moisture if you need them next day, but theyre best same day.
Bacon Parmesan Crisps Recipe
I made Parmesan Crisps that are so crispy, cheesy and dangerously addictive you’ll be hiding them from yourself.
4
servings
150
kcal
Equipment: 1. Oven (preheated to 400°F / 200°C)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Skillet or frying pan (for cooking bacon)
5. Mixing bowl
6. Measuring spoons and spoon for scooping/flattening
7. Box grater or microplane (for finely grated Parmesan)
8. Knife and cutting board (to chop bacon and parsley)
9. Wire cooling rack and paper towels
Ingredients
1 cup (about 100 g) finely grated Parmesan cheese
4 slices bacon, cooked until crisp and chopped
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Pinch of cayenne pepper, optional
1 tbsp chopped fresh parsley, optional
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Cook the bacon until crisp, drain on paper towels, then chop into small pieces. Set aside.
- In a bowl mix the grated Parmesan, garlic powder, black pepper and cayenne if you want a little kick.
- Spoon small mounds of the cheese mixture onto the prepared sheet, about 1 to 1 1/2 tablespoons each and leave 2 inches between them because they spread.
- Flatten each mound slightly with the back of the spoon into a 2 to 3 inch circle, they will puff and spread while baking so dont make them too big.
- Sprinkle the chopped bacon evenly over the centers, pressing it lightly into the cheese so it sticks.
- Bake 4 to 6 minutes, watching closely, until the edges are golden brown. Oven times vary so dont walk away.
- Remove from oven and let the crisps cool on the sheet for 2 to 3 minutes so they set up.
- Transfer carefully to a cooling rack to crisp fully; they will firm up as they cool.
- If using, sprinkle chopped parsley over the cooled crisps for color and serve. Store leftovers in an airtight container for up to 3 days but theyre best the same day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 33g
- Total number of serves: 4
- Calories: 150kcal
- Fat: 10.8g
- Saturated Fat: 5.8g
- Trans Fat: 0.18g
- Polyunsaturated: 0.43g
- Monounsaturated: 4.38g
- Cholesterol: 37mg
- Sodium: 598mg
- Potassium: 95mg
- Carbohydrates: 1.18g
- Fiber: 0g
- Sugar: 0.25g
- Protein: 12.5g
- Vitamin A: 325IU
- Vitamin C: 0mg
- Calcium: 280mg
- Iron: 0.28mg
