Parmesan and Rosemary Crisps
Thin, lacy, golden crisps made from nothing but grated Parmesan, rosemary and black pepper. Salty, crunchy and very easy.
- Time20 min
- LevelEasy
- Costabout £0.72 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 156kcal
- 0.5gcarbs
- 0.1gof which sugars
- 11.2gfat
- 6.8gsaturates
- 13.8gprotein
- 0.3gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line two large baking trays with baking paper. Do not grease them.
- 2
Mix the Parmesan with the rosemary, pepper, paprika and fennel seeds in a bowl.
- 3
Put heaped teaspoons of the mix on the trays in small, flat mounds, about 4 cm apart. Pat each one down to a thin round, so there are no gaps.
- 4
Bake one tray at a time for 4 to 6 minutes, until the edges are golden brown and lacy. Watch closely, because they burn quickly.
5 min - 5
Leave on the tray for 2 minutes to firm up, then lift onto a wire rack with a palette knife. They crisp as they cool.
- 6
Store in an airtight tin for up to 3 days. Serve with drinks, or crumble over soup and salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
