Cheese crisps are an ideal snack for low-carb, paleo and keto diets, or for anyone who simply loves the taste of cheese! I love how simple these are to make and how a few do a such fantastic job of satisfying.
These crisps look like something you’d find in the snack aisle of your local Japanese grocery store. The traditional recipe calls for sprinkling them with fresh herbs like thyme or basil, but for an Asian twist, I love to throw some flavorful strips of nori on top instead.
The briny taste of seaweed pairs perfectly with the taste of salty cheese. If you haven’t tried this delicious combination, you’re definitely missing out! Shredded Parmesan works great, but if you like a stronger taste, use a blend Parmesan and Romano like I have here.
I use a pair of herb scissors to cut Yamamotoyama’s Kiku Ariake into thin strips. The taste is much better than using pre-shredded nori or pre-mixed furikake, which is lesser in quality and can make the crisps too salty.
Use a measuring spoon to create equal piles of cheese on the baking sheet. This will ensure that all the crisps bake up evenly. For a punch of heat, I like to sprinkle the freshly baked crisps with some Asian chili flakes or hot paprika straight out of the oven.
Parmesan Nori Crisps are delicious with a cup of sweet and savory Hojicha. The crisps keep well for several days so make plenty and store in air-tight containers for easy snacking at a moment’s notice. Easy, healthy and tasty…what’s not to love!?
Makes 16 crisps.
|- 1 cup of Parmesan, shredded (or a Parmesan & Romano blend)|
|- sheet of Yamamotoyama’s Kiku Ariake, cut into 1″ x 1/8″ strips|
|- Asian chili flakes (gochugaru) or paprika|
1. Preheat the oven to 375 degrees F. Place 8- 1 Tbsp piles of cheese on each of 2 baking sheets fitted with parchment or silicone mats, at least 2″ apart. Slightly flatten the piles into flat 2″ rounds with your fingers.
2. Sprinkle some cut nori strips on each of the cheese piles. When the oven has come up to temperature, bake for 6-8 minutes until the cheese is golden brown and crisp.
3. Let the baking sheets cool slightly. When the crisps are cool enough to handle, remove them from the parchment with a thin spatula. If you find that the crisps stick to the parchment, try peeling the parchment away from the bottom of the crisps. Store in an airtight container for up to 5 days.