Weekly Recipes

Parmesan Chile Crisps

Parmesan Chile Crisps

Parmesan Chile Crisps are super easy tasty and unusual appetizers – just 2 ingredients and only takes minutes to make

These Parmesan Chile Crisps are not just really tasty and easy, but they were fun to experiment with. This version is my very first experiment. The basic recipe is just about a tablespoon of shredded parmesan cheese on a cookie sheet baked for 5 minutes at 400 degrees. That’s it, it’s that simple. Well, I’ve made many recipes with parmesan cheese and green chiles, and they go together like soup and sandwich. It’s hard to mess that up.

You start with good shredded parmesan; I used BelGioioso Parmesan Romano. It comes in a 2 lb bag at Costco. In this case, I used diced green chiles that were sitting in their liquid. Each one is a tablespoon of parmesan placed on the cookie sheet. You pat each one down so it’s a layer instead of a mound (or it will be gooey on the inside and crisp on the outside). Then I took a tweezer and placed one piece of diced chile at a time on top of each flattened pile of cheese. You see how these are brown on the outside and yellow (and soft) on the inside? The more chile juice there is on each piece of chile, the softer and more melted the inside of each crisp will be. If you want each crisp to be mostly brown and crisp, then put the diced chiles on a paper towel before you place them on top of the parmesan cheese. Personally, I like them either way. I think having them soft in the middle makes them seem more like appetizers; when the whole thing is crisp, these seem more crackers.

You bake these for all of 5 minutes – really infallible. And very yummy! But they are also fragile. You’ll can’t use them like a tortilla chip for scooping up guacamole – they’ll break. You might get away with putting a bit of guac on top of each one, though.

This is just the start of my experiments with parmesan crisps – I’ve already come up with over a half dozen variations. Stay tuned and I’ll be publishing others!

Parmesan Chile Crisps
Prep time
Cook time
Total time
Simple appetizer made with just parmesan cheese and diced green chiles
Recipe type: Appetizer
Cuisine: Southwestern
Serves: 8 servings
  • 1 cup grated parmesan cheese
  • ¼ cup diced green chiles
  1. Preheat oven to 400 degrees.
  2. Lightly coat a nonstick cookie sheet with cooking spray.
  3. For each crisp, scoop 1 tbsp of parmesan cheese and place it on the cookie sheet with about 2 inches between each. Flatten each one so that they are about 3 inches in diameter. You'll be able to see the cookie sheet though small holes in each one.
  4. For crispier crisps, drain the chiles and put them on a paper towel first. Using chiles that are sitting in chile juice will give you crisps with softer middles.
  5. With a tweezer or knife, place pieces of chile on top of each crisp; I used about 4 pieces per crisp, but you can use as many as you want.
  6. Bake 4-5 minutes, keeping your eye on them and taking them out when they are brown around the edges and starting to brown toward the center.


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