Pesto Parmesan Crisps

I love those store-bought Parmesan crisps. As a mom and dietitian, I feel good about offering my family a healthy snack made with just one wholesome ingredient—cheese! But even the club-sized bags disappear fast in my house.

Making cheese crisps at home is a great way to always have them on hand, and it’s so much more budget-friendly. These pesto Parmesan crisps take that idea up a notch. Just two ingredients—Parmesan and pesto—bake into salty, savory bites packed with bright, herby flavor.

Taste of Home editor Lindsay Mattison says they work just as well as a crunchy topping on soups, salads and more as they do as a snack. Best of all, they come together in about 10 minutes, making them perfect for last-minute appetizers, Netflix-night cravings or adding a little something extra to salad night.

Ingredients for Pesto Parmesan Crisps

• Parmesan cheese: For lacy, crisp rounds, use finely shredded Parmesan and skip the powdery grated stuff. Freshly shredding your own is usually best, since pre-shredded cheeses often contain anti-caking agents that can prevent proper melting and crisping.
• Pesto: You need only 3 tablespoons, making this a great way to use up leftover store-bought or homemade pesto. Go with a thicker pesto, since oily varieties can cause the crisps to spread too much in the pan. Classic basil pesto is always a win, or you can switch up the flavor with variations like cilantro or parsley pesto.

Directions

Step 1: Mix cheese and pesto

In a medium bowl, stir together the shredded Parmesan and the pesto until evenly combined.

Editor’s Tip: Finely shredded Parmesan, not coarse shreds, will help the mixture melt evenly and form crisp edges.

Step 2: Cook the crisps

Working in batches, sprinkle 2 tablespoons of the pesto-cheese mixture into a large nonstick skillet and spread it into an even layer.

Cook over medium-low heat for three to four minutes or until the cheese is melted and the edges turn golden brown. Use a thin spatula to carefully flip the crisp and cook for 30 seconds longer.

Editor’s Tip: Be careful, as the pesto can burn very easily.

Step 3: Cool and crisp

As each crisp finishes cooking, transfer it to a paper towel–lined plate or cutting board to drain any excess grease. Let cool for a few minutes before serving.

Editor’s Tip: Golden, crispy cheese is always tempting, but resist digging in too soon. The crisps will be very hot right out of the skillet and need a few minutes to firm up as they cool for maximum crunch.

Recipe Variations

• Bake them instead: For a hands-off option, scoop small mounds of the mixture onto a parchment-lined baking sheet, then flatten slightly. Bake at 375°F for six to eight minutes or until golden and crisp. Cool at room temperature to set.
• Add a little heat: Stir in a pinch of crushed pepper flakes or a dash of cayenne for a spicy kick.
• Try different cheeses: Pecorino Romano or Asiago are easy swaps for Parmesan, or mix two cheeses for a sharper, saltier bite.
• Mix up the herbs: Experiment with different pesto varieties, such as parsley, arugula or sun-dried tomato pesto, for a flavor twist. You could also add a pinch of dried oregano or Italian seasoning for pizza-inspired flavor.

Can you store pesto Parmesan crisps?

Yes! If you don’t manage to devour the entire batch of pesto Parmesan crisps, you can store them for future snacking. After cooling completely, store them in an airtight container at room temperature for two to three days.

Can you make pesto Parmesan crisps ahead of time?

Yes! Pesto Parmesan crisps should stay crisp when properly stored, so you can make them a day or two in advance. Store completely cooled crisps in an airtight container at room temperature in a cool, dry place.

Tips for Pesto Parmesan Crisps

Are pesto Parmesan crisps healthy?

Pesto Parmesan crisps can be a satisfying homemade snack or crunchy topping when enjoyed in moderation. Parmesan cheese is an excellent source of protein and calcium to support bone health. These crisps also naturally low in carbohydrates and gluten-free, making them a great alternative to croutons for low-carb or gluten-free eating.

That said, both cheese and pesto can be higher in fat and sodium, so portion size matters. Think of these crisps as a flavorful snack or garnish rather than an everyday staple.

How can you use pesto Parmesan crisps?

These pesto Parmesan crisps are super versatile! Enjoy them on their own for an easy snack, or crumble them over salads or soups for a salty crunch. They also make a fun addition to a charcuterie board, or you can serve them with dips, like hummus or whipped ricotta, for an easy appetizer.

Can you make pesto Parmesan crisps in the oven?

Yes! You can bake pesto Parmesan crisps instead of making them on the stovetop. Scoop small mounds of the cheese and pesto mixture onto a parchment-lined baking sheet, then use the back of the spoon to gently flatten each one. Bake at 375° for six to eight minutes or until golden and crisp. Let them cool at room temperature for at least 10 minutes so they firm up.

Why did my Parmesan crisps spread so much?

If your Parmesan crisps spread instead of holding their shape, the pesto you used may have been too oily. For best results, use a thicker pesto and stir it well before mixing it with the cheese. Be sure to use finely shredded Parmesan, not grated, to help the mixture hold together as it melts and crisps.