Crispy, cheesy Parmesan crisps made from easy, dairy-free cheese. Perfect as a curb-craving snack or alongside your favorite chip dip!

To make these crisps, we’ll be using our Dairy-Free Parmesan Cheese recipe. For the base, you’ll need creamy cashew and coconut butter and nutritional yeast, lemon and apple cider vinegar for the distinctive cheesy taste. While this cheese is solid when refrigerated, it has a smooth, doughy texture when kept at room temperature – perfect for rolling out into thin sheets and cutting out the crisps we’ll be making.

Begin by lining a baking sheet with parchment paper and spreading the cheese “dough” using a rolling pin until you have a thin cheese layer. Sprinkle the cheese layer with turmeric and dried herbs, pressing them gently into the surface. Use a round cookie cutter to cut out the shape, then remove the excess cheese. You can save the excess cheese for later in the fridge, or combine and roll it out again to make extra crisps. Bake them in the oven for 10 to 12 minutes. When the edges are golden brown and start to crisp, remove them from the oven and let the crisps rest in the tray for a few minutes. This step is crucial since the cheese needs to harden before moving them to a rack to cool completely.

Love turmeric recipes? Get our free turmeric recipes cookbook here!

These Parmesan crisps are perfect fresh out of the oven and can be kept in an airtight container for up to 4 days. They are great for dips, as a healthy snack, or as salad or soup topping for an extra kick of flavor.

Dina Hassan

Baked Dairy-Free Parmesan Crisps

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:10 crisps

Baked Dairy-Free Parmesan Crisps

Recipe by: Dina Hassan

Crispy, cheesy crisps made from easy Paleo Parmesan.

Tools

• Rolling pin
• 2-inch round cookie cutter
• Baking tray
• Parchment paper

Ingredients

• 7 oz Paleo Parmesan cheese
• ½ t turmeric
• ½ t oregano
• ½ t basil

Instructions

• Heat the oven to 350°F. Line a baking sheet with parchment paper.
• Bring the Paleo Parmesan cheese to room temperature so it is easier to shape.
• Flatten the Parmesan cheese with a rolling pin on the prepared baking sheet. Try to spread it gently and as thin as you can. Sprinkle turmeric and the herbs on top of cheese, pressing them lightly onto the surface.
• Use a 2-inch circular cookie cutter to cut out the crisps. Remove excess cheese. Bake for 10-12 minutes until crisp and golden brown at the edges.
• Remove from the oven and let them rest on the baking sheet for a few minutes. Remove the crisps with a thin spatula and transfer to a wire rack to cool until firm.

Tips:

• Try adding chopped sun-dried tomatoes or chopped chives.
• If you want to make a batch of these to eat throughout the week (or have hungry kiddos), simply double or triple the recipe amounts.
• Can’t find our Dairy-Free Parmesan Cheese recipe? Click here.

(You’ll Also Love: Nacho ‘Cheese’ Kale Chips Recipe)