Here’s a simple, foolproof way to make mozzarella & Parmesan cheese crisps—great as a snack, salad topper, or low-carb cracker 🧀
Mozzarella & Parmesan Cheese Crisps
Ingredients
- ½ cup grated Parmesan (freshly grated works best)
- ½ cup low-moisture mozzarella, finely shredded
(Avoid fresh mozzarella—it releases too much water) - Optional flavor add-ins:
- Black pepper
- Garlic powder
- Italian seasoning
- Chili flakes
Oven Method (Best for batches)
- Preheat oven to 200°C / 400°F.
- Line a baking sheet with parchment paper.
- Mix Parmesan and mozzarella together.
- Spoon 1 tablespoon mounds onto the sheet, leaving space.
- Flatten slightly with the back of a spoon.
- Bake 6–8 minutes, until golden and bubbling.
- Let cool 5 minutes (they crisp as they cool).
Pan Method (Quick & crispy)
- Heat a non-stick pan over medium-low heat.
- Sprinkle small circles of the cheese mix directly into the pan.
- Cook until edges are deep golden (about 2 minutes per side).
- Transfer to paper towel and cool.
Tips for Extra Crispiness
- Use more Parmesan than mozzarella (e.g., 70/30 ratio).
- Grate cheese finely.
- Don’t overcrowd.
- Let them cool completely before moving.
Serving Ideas
- Dip in marinara or pesto
- Use as “crackers” for hummus or guacamole
- Crumble over soups or salads
If you want, I can tailor this for air fryer, keto macros, or add herb/spice combos 👌
