Parmesan Crisps

Eating right is part of our post-bariatric surgery weight loss plan. Michelle Pollock, our Dietitian, recommends these tasty Parmesan Cheese Crisps inspired by as a tasty, yet healthy, snack. Michelle’s version does not use any oil in the preparation, a nonstick baking pan or nonstick Silpat baking sheet will do the trick so the cheese won’t stick!

Serving Size: About 3 crisps depending on size of crisp


Parmesan Shredded cheese (other cheeses are optional)

Parchment Paper


  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray.)
  3. Mound level 1-2 tablespoons of cheese about 2 inches apart on the baking sheet.
  4. Bake until the cheese is melted, soft and a very light golden color, about 6-8 minutes. This may take some experimenting to get just the right consistency based on your preference. (some may like it crispy while others may like it chewy)
  5. Remove from the oven and do not disturb until completely cooled and firm to the touch, about 20 minutes. Using a thin spatula or knife, lift the crackers from the baking sheet.

Make Ahead Tip: Store in an airtight container for up to 4 days.

Ingredients, Variations, and Substitutions:

Cooking and Serving Tips

Serve with cherry tomatoes and basil or fill molded crisps with salad (such as ham salad, chicken, or tuna). Use with dips such as a light cream cheese spread, black bean, hummus, black eyed pea or white bean dip.

Nutrition Facts:

1 crisp made with 2 Tbsps: 38 calories; 2 g fat (1 g sat); 0 g fiber; 0 g carbohydrates; 4 g protein; 0 mcg folate; 6 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 125 mg calcium; 0 mg iron; 156 mg sodium; 0 mg potassium

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