From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Prep: Preheat oven to 400F. Line a baking sheet pan with parchment paper or a silicone baking mat. Place tablespoon size piles of parmesan cheese on the baking sheet, spaced about 1 inch apart (they’ll spread a little). You should be able to make 16-20 parm piles. Using your fingers or a small measuring spoon, sprinkle about 1/8 teaspoon of everything but the bagel seasoning on each parmesan pile.
2
Bake: Bake in the preheated oven for 7-8 minutes. The cheese will be super bubbly and you’ll be able to smell the parmesan. Let them cool on the sheet pan for 5 minutes, then transfer to a plate lined with a paper towel, as they will be a bit greasy. Crisps will be crispiest after they are completely cooled.
3
Store & enjoy: Keep in a sealed container on the counter for up to 5 days. Enjoy as a snack – serve with marinara!
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Tips & Tricks (5)
- Use Freshly Grated Parmesan 🧀Always grate your own parmesan from a block rather than using pre-shredded cheese, which contains anti-caking agents that prevent proper crisping and browning.
- Parchment Paper for Perfect Release 📄Line your baking sheet with parchment paper to prevent sticking and ensure your crisps release cleanly without breaking, making cleanup effortless.
- Space Matters for Even Crisping ✨Leave at least ½ inch between each cheese mound so heat circulates evenly, preventing soft centers and ensuring uniform, shatteringly crispy edges.
- Toast the Seasoning First 🔥Lightly toast your Everything But the Bagel seasoning in a dry pan for 30 seconds before sprinkling to intensify flavors and release aromatic oils for deeper taste.
- Cool Before Storing 🧊Allow crisps to cool completely on the baking sheet for 5 minutes before transferring, as they continue to crisp up and will shatter if moved while warm.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
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