Parmesan, Basil and Lemon Crisps

Wow. When it comes to an easy appetizer, it doesn’t get much easier than this! But even better, the flavor of these Parmesan, Basil and Lemon Crisps packs a powerful punch!

If you like salt, then you’ll like these crisps. I recommend using the more expensive Parmigiano Reggiano cheese for this recipe. It bakes up better and the flavor is outstanding.

Besides being a very simple recipe, it’s also versatile. It’s easy to exchange the one ingredient for another. For example, we have LOADS of Rosemary growing around our house, I love the fresh, pungent flavor it offers and I think it marries well with the cheese. Simply replace the Basil with the Rosemary. Keep reading for some other flavorful variations.

What you need:
- 1 cup of shredded Parmesan
- 2 tablespoons of chopped, fresh basil leaves
- 1/2 tablespoon of grated lemon zest (check out this great zester)

What to do:
Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down.

Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

This simple recipe makes about 12 crisps.

Recommended tools:
- Silicone baking sheet
- Zester Grater

A Couple of Variations:
- Substitute Parsley for Basil and orange zest for lemon zest
- Substitute Rosemary for Basil
- For a different cheese taste, try using other good grating cheeses. See more info about cheese below.

About Firm Grating Cheeses
Cheeses usually become not only firmer but more pungent as they age, so most of the cheeses in this category pack a lot of flavor.  Firm cheeses have a much longer shelf life than their softer counterparts.  Here are some great varieties that will work well with this easy appetizer for crisps.

Aged Asiago
This grating cheese is similar to Parmesan and Romano, but it’s sweeter.  There’s no need to spring for a pricey Italian Asiago – our domestic knock-offs are pretty good.  Don’t confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.

Manchego
This is a semi-firm cheese that is almost white, semi-firm, and typically used as a melting cheese. Works great for these crisps.

Aged Mizithra
A Greek cheese that is dry, crumbly, and very salty.

Romano
Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor.  It’s often grated onto pizzas and pasta dishes to add flavor.  Pecorino Romano is made from sheep’s milk.

For more savory appetizers like this one, please visit the Cheese Appetizers page at Easy Appetizer Recipes.

Thank you to the Food Network for the great photo!