Garlic basil parmesan crisps are an easy 3 ingredient baked recipe! These crispy cheesy dippers are the perfect appetizer or snack for any gluten-free or low carb eaters and are huge hits at parties! All you need is parmesan, basil, garlic powder and 5 minutes beside your oven!
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Best Garlic Basil Parmesan Crisps!
Garlic basil parmesan crisps is one recipe that's pretty much a no-brainer for me at this point.
I was introduced to parmesan crisps when the Atkins diet craze first started years ago.
I was in high school.
Yes, that makes me old.
My parents were doing the whole Atkins thing and my mom would make parmesan crisps (or the pepperoni pizza mozzarella crisps, the Taco Cheese Crisps or the Loaded Bacon Cheddar Crisps!) as a snack.
So I would snack along beside her because who can say no to crispy cheesy dippable bites?
Fun fact: I can not say no to crispy cheesy dippable bites.
It's science.
I started playing around with different flavors and came up with my fav pretty quick and they have stayed my favorite flavor for the past 10+ years.
What to pair with these parmesan crisps:
You should pair your cheese crisps with the most delicious Italian recipes, like goat cheese spaghetti and meatballs or even as part of your next party pasta bar!
Let me introduce you to my little friend....
And why are these garlic basil parmesan crisps so perfect?
- Well they take out the carbs and artificial ingredients in many bags of chips.
- You can make them as soft or as crispy as you want. My preference... crispy on the outside, barely chewy on the inside.
- They are perfect for dipping pretty much anything. In the summer dip them in cool marinara sauce, in the fall dip them in your favorite spiced hummus.
- There are too many hearty cheesy dips during the winter holidays to name, but use these parmesan crisps in them all.
- Umm they are addictive. SO addictive.
Most popular parmesan chips out there:
These parmesan crisps also just happen to be the most popular recipe on this site.
Y'all really like quick and easy snacks and I don't blame ya.
I'm right there with ya.
Well... what if you don't have parmesan? All cheeses bake differently. How about making one of these other cheese varieties instead!
The Short Parmesan Crisp Ingredient List:
- parmesan cheese, shredded
- garlic powder
- basil, finely chopped
How to make parmesan crisps:
- Preheat your oven to 350*F. Line a baking sheet with parchment paper. Place tablespoons of the parmesan cheese on the baking sheet, spreading each heap out into a thinner circle. Sprinkle with garlic powder and basil.
- Bake in the oven for 5 minutes or until the outside edges become golden brown. Enjoy them crispy!
How to eat parmesan crisps:
The consensus around these parts is that everyone should be dipping their garlic basil parmesan crisps in to Bertolli's fresh Riserva Porcini Mushroom & White Truffle Oil sauce {duh, that's not surprising. Sounds like heaven in a jar doesn't it?}.
How to store leftover garlic basil parmesan chips:
If you even have any cheese crisps left, you can store them in an airtight container or plastic storage baggie and remove all the air in it before sealing up the parmesan crisps.
Store these leftover crisps at room temperature for up to 4-5 days.
Garlic Basil Parmesan Crisps
Garlic basil parmesan crisps are an easy 3 ingredient baked recipe! These crispy cheesy dippers are the perfect appetizer or snack for any gluten-free or low carb eaters and are huge hits at parties! All you need is parmesan, basil, garlic powder and 5 minutes beside your oven!
Ingredients
- parmesan cheese, shredded
- garlic powder
- basil, finely chopped
Instructions
- Preheat your oven to 350*F. Line a baking sheet with parchment paper. Place tablespoons of the parmesan cheese on the baking sheet, spreading each heap out into a thinner circle. Sprinkle with garlic powder and basil.
- Bake in the oven for 5 minutes or until the outside edges become golden brown. Enjoy them crispy!
I can totally see these treats getting disappeared from my table in seconds. Love the recipe too. Will try soon.
Haha! Yes! You will love the recipe I am sure 🙂
I can see why these would be hugely popular at a party! Gosh they look good! Love the sound of that Bertolli sauce too!
Oh my gosh yes they are snatched right up! You better not show up to the party late if you want any of these crisps! 😉
Have you ever made these in a microwave?
Nope, not sure it would work unless it's a combi microwave
Such a lovely idea. I bet they're so flavour packed.
Oh yes! They are so tasty and crunchy and cheesy! You'll love them!
These look scrumptious! I believe they would be a nice addition to a Sunday brunch Bloody Mary. Thanks.
Oooooooooo! That's a good one! I never thought to add it to a bloody mary! Yuuuuum!
I tried a few with the garlic and (dried) basil, very good. Also tried one using pre-mixed garlic and herb seasoning (for garlic bread), and one just sprinkled with Hidden Valley Ranch powder. That one was really, really good!
Oh nice! I would never had thought to use ranch mix! I bet it was so tasty! Thanks for the recommendation Mary Anne! Yum!
Can you make these ahead of time for parties?
You sure can! They can be stored in an airtight container or a ziploc bag. 🙂
Can we make this with mozzrella???
Yes you can! I would recommend checking out: https://blessherheartyall.com/pepperoni-pizza-mozzarella-crisps as I give out tips about making cheese crisps using mozzarella instead of parmesan. let me know if you have any questions!
If there are any vegans out there wanting to try this, I made this yesterday! Only difference was I added nutritional yeast with the garlic powder and it was AMAZING! Also, kept it in a bit longer since we all know how difficult it is to melt, about 10 minutes. Girl- I loved this recipe! You're amazing! 🙂
Hi Jamie!
What a great idea to make this vegan! I will definitely have to try this version out! Thanks so much for sharing! You rock! xoxo
What is the best way to store these? And any idea how long they are good for once they are prepared? Thanks!
I have never had any last for more than a day (they get consumed pretty quickly!), but I usually store these in an air-tight container or a ziploc bag for freshness. I would think that you could store these for 2-3 days or more, but they will likely not last that long before getting scarfed down! 🙂
Absolutely delicious! I like to mix the parmesan with some sharp cheddar as well! And they go great with salads!
Oh yum! I love the idea of that cheese combo! I must try it! Thanks for the suggestion!
These look great however the parchment paper is stuck to them? Do I need to get them off immediately?
Hi Kelly! So sorry to hear that you had an issue with these tasty guys! I have never had an issue with them sticking to the parchment paper before. I wonder what could have gone wrong? Make sure you are using parchment paper and not wax paper. I did that one time and everything stuck together in a big mess. Oopppps! I will let you know if I come across anyone else having a similar issue because these are too good for you not to have a bunch!
Will bagged Parmesan work, or only fresh grated?
That's a good question. Bagged parmesan will work but I would steer clear of using any grated processed parmesans that come in those shaker cans. Hope that helps! 🙂
While still warm, drape them over a small bowl or glass to create a cheese bowl for a salad.
I just tried these, with a certain amount of scepticism. Hey, they work!! Tones makes a rosemary-garlic seasoning mix that I plan
to use next time.
Oh! So glad to hear that you liked them! I am the same way with recipes deemed "so simple". Glad to hear that I could turn that skepticism around! 🙂 I would love to hear your thoughts on the rosemary-garlic rendition! Yum!
This is such a great idea! Never knew you could do crips out of parmesan cheese.
These are my babies, light, crisp and cheesy!! All that crunch, oh yeah! Pinned!
Oh my gosh these look yummy! They are impressive on the table too!
These look like a great way to spruce up any dish! I like it. Thanks for sharing as always.
Cool crisps. I just scrolled down to see ingredients and I am amazed how easy it is.
These sound delicious. And so simple!