We all need easy, quick, recipes we can turn to when time is tight, but we still want something fun and festive. For me, this Parmesan crisp recipe is one of those I look to when I need a quick, yet delicious appetizer or snack. These crisps are so easy to make, and they taste so good! The savory Parmesan cheese, the rich flavor of the sun-dried tomatoes, and the lively chives and black pepper all come together to form an appetizer bursting with flavor. And if you are staying away from carbohydrates or gluten, this is a snack you can munch on without worries. My daughter originally found the basic recipe for these crisps on the back of a Parmesan cheese package, and being major cheese-lovers, we tried it. We have since created our own variations, with the sun-dried tomatoes and chives version being my favorite. However, my son is not crazy about the sun-dried tomatoes or the chives, so I like to make a few of the crisps with just the Parmesan cheese and a hint of black pepper for those who prefer a more basic approach. I am taking this appetizer over to Angie’s blog The Novice Gardener, where there is a big celebration going on. Though I am relatively new to the Fiesta Friday link parties, she has been successfully coordinating these events for a full year. I have come across some wonderful food blogs, and have met really interesting and kind bloggers from all over this country and world through this process. The one-year celebration is graciously hosted by Hilda from Along the Grapevine and Julianna from Foodie on Board. I hope you all have a fabulous weekend filled with fresh air, good food and good company!
Baked Parmesan Crisps with Chives and Sun-Dried Tomatoes
Ingredients:
- 2 cups of shredded Parmesan cheese
- 6 teaspoons of chives, finely chopped
- 4 tablespoons of sun-dried tomatoes, chopped
- black pepper to taste
Directions:
Preheat your oven to 400 degrees Fahrenheit. Wash, pat dry, and finely chop the chives. Chop the sun-dried tomatoes. Shred the Parmesan cheese to make 2 cups, or if using pre-shredded cheese, measure 2 cups into a bowl. Line a baking sheet with parchment paper. Using a tablespoon, spoon the Parmesan cheese onto the baking sheet a tablespoon at a time, creating about 8 mounds of Parmesan cheese per baking sheet (place the mounds evenly on the baking sheet, allowing the cheese room to spread as it bakes). Place small pieces of sun-dried tomatoes on each cheese mound, and then sprinkle with chives and a bit of black pepper. Bake in your preheated oven for 6 to eight minutes. Allow the crisps to cool for a couple of minutes, then gently move them to a serving plate. Continue until all the cheese is used. Serve warm or at room temperature. Enjoy!
Look’s amazing…….I must give these a try.
Thank you–they are really tasty!
Ages ago I bought a little silicon tray at a cheese fair so that I could make something like this, but then never figured out what I was supposed to do with it. Now I know. These look so easy, and I’m sure I would find all sorts of variations – although maybe I should just stick with yours. They look delicious. Will have to dig out my little silicon-cheese-cracker tray.
Thank you, Hilda–these should be great on your cheese tray!
–Jenny
You had me at Parmesan but the sun dried tomatoes make these a new go to appy for me. Thanks, Tracey
You are welcome, Tracey! I also love the sun-dried tomatoes with Parmesan, especially this time of year.
–Jenny
What a perfect little recipe! I never would have though of this, but this is right up my alley. All of my favorite flavors in one little crisp. Wonderful!
Thank you, Amanda. It is such an easy snack to prepare. I’ve eaten a few too many of them this week. 🙂
–Jenny
These look like perfect little bites! Love the simplicity… yet, the flavors must be spectacular! I’m definitely bookmarking…thanks!
You are very welcome, Nancy! Happy Fiesta Friday to you, and hope you have a great weekend!
–Jenny
Love this! Thanks for sharing!
You are welcome, Debbie! Thanks for the comment!
–Jenny
I’ve always intended on making parmesan crisps for salads but just never got around to it. I love the way you have put them over the top! I will definitely be making these! Happy FF!
Thank you so much! I never thought of putting them in a salad–what a great idea!
I think they’ve just become versatile!
This is just so brilliant and incredibly easy! What a wonderful idea! 😀
Thank you–they are very easy! And yummy!:)
They look crispy and delicious 🙂
Thank you–they are a liitle too delicious! 🙂
I’ve had Ina’s and they are hard to resist. Love the addition of chives and tomatoes! Will be making these
Thank you–i love the chives and tomatoes too!:)
Quick & easy – those are the two things I considered for FF #52 as my time is tight. Gladly, I made it. 😀 And these look so good and so crispy. I am glad that that you are here. I hope to see you here next week as well. 🙂
Thank you, Jhuls. Thank you for hosting! —Jenny
Yum, I love parmesan! And you can’t beat tasty AND easy!
Thank you, Michelle. I love parmesan too–i use it as many ways as I can!
What a perfect bite! A lovely combination with the sun dried tomatoes and brilliant to add chive. 🙂
Thank you!
Oh, I do love some chips, too! They very easy to make and so tasty! yum! 🙂
Thank you! I do love Parmesan cheese in all forms!
Oh yep! Parmesan is very tasty cheese! 😀
I’ve struggled making parmesan crisps in the past… not enough cheese- overcooked- too crispy, etc. Yours are PERFECT!!
Thank you! Yes, I have to watch them in the oven and get them before they get too baked. 🙂