Parmesan Crisps Are Best Made On Parchment Paper

When looking for a crunchy snack that is low in carbs and rich in flavor, skip the potato chips and grab some parmesan crisps instead. The sharp, Italian cheese has long been used in pasta dishes and served on charcuterie boards. The salty and sharp flavor of parmesan is perfect in many other recipes as well. Recently, the parmesan crisp has become wildly popular, and you'll find them in restaurants, served instead of a bread basket, and even on grocery store shelves. However, have you ever made homemade parmesan crisps? If not, you may want to give it a go.

To make parmesan crisps, you only need fresh parmesan for grating, a lined cookie sheet, and a heated oven. A common complaint is that the crisps easily stick to the cookie sheet. After all, you are literally melting cheese into it. The solution is to line the sheet with something nonstick. Both parchment paper and silicone baking mats are often used for a nonstick job, but which one works best for the crisps?

Dixie Crystals writes that parchment paper is convenient because it's inexpensive and disposable, and you can cut it to fit any size baking dish or sheet. Silicone baking mats are not disposable and are more expensive. They can, however, be washed and used again.

The most important difference to note when it comes to baking parmesan crisps is that parchment paper works best at crisping things, unlike baking mats that work best for things like candy making which seldom requires crisping. The point of a parmesan crisp is, well...to make them crispy. Minus G explains that parchment paper also eliminates sticking. When melting cheese into a pretty little design, it's a bit frustrating when it won't come off the pan easily.

In the end, both silicone baking mats and parchment paper are worth investing in, so you have them both available in your kitchen. However, when it comes to yummy parmesan cheese crisps, parchment paper wins.