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An easy 4 ingredient recipe for crispy Parmesan Chips with Oregano and Pine Nuts. These Mediterranean cheese crisps arethe perfect low carb chip replacement for snacking on or making for a party full of people!
These easy Parmesan Chips aka. Parmesan Crisps are the perfect snack for lovers of cheese and all things Italian, like parmesan, oregano and pine nuts!
Christmas Eve is next week! Can you believe it? I did most of my Christmas shopping today because err...I didn't realize it was Christmas until last week. Probably because it's now summer in Australia and the sun and the beach don't exactly help with the White Christmas mood.
Tell me I'm not the only one late with my Chrismas preparations, please! What about the food? Did you decide what you're going to make or bring to your Christmas party yet? No? Awesome! With these little parmesan chips, we have at least the snack department covered!
I'm usually all about menu planning, especially for the holiday but this year...nada. Except for these crispy, crunchy and cheesy Parmesan Chips!
I truly have no idea what I'm going to cook and bake. These cherry and pistachio puff pastry twists will probably make an appearance. As well as these Parmesan Chips with Oregano and Pine Nuts! They're, like, the best cheesy Christmas party snack ever!
If you're doing everything 'last minute' like me this year, I'm sure you're going to love this easy Italian recipe for Parmesan Chips. It calls for only 4 ingredients and your crispy cheese chips will be ready in no time.
And do I need to say anything about the parmesan/oregano combination? Right, you already know it's amazing 😉
If you tried these Parmesan Chips with Oregano and Pine Nuts, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
5 from 2 votes
Parmesan, Oregano and Pine Nut Melts
An easy 4 ingredient recipe for crispy Parmesan Chips with Oregano and Pine Nuts. These Mediterranean cheese crisps arethe perfect low carb chip replacement for snacking on or making for a party full of people!
CourseAppetizer, Snack
CuisineItalian
Keyword#easyappetizer, baked, chips, crisps, easy, lowcarb, parmesan, snack
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 15 biscuits
Calories 63 kcal
Ingredients
- 2cupsfresh Parmesan cheesefinely grated (see notes)
- 1tbspflour
- ½tsporeganosee notes
- 1tbsppine nuts
Instructions
Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats.
If your Parmesan isn't fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano.
Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool.
Recipe Notes
- For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.
- I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don't hesitate to use 1 tsp for a stronger flavor.
Recipe adapted fromTaste.com.au
Nutrition Facts
Parmesan, Oregano and Pine Nut Melts
Amount Per Serving (1 biscuit)
Calories 63Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 203mg9%
Potassium 20mg1%
Carbohydrates 1g0%
Protein 5g10%
Vitamin A 115IU2%
Calcium 148mg15%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Susan
These sound wonderful, and they would even work as a snack for me.
I hope it makes you feel better to know that we have not started our Christmas shopping yet. We may not get to it until after Christmas, because we really aren't going to be celebrating the holiday until we can do it with all the grandchildren. We'll be doing that around New Years - will visit with them on our way to our world cruise that starts on January 4.
It just struck me that it seems really weird to think about Christmas and New Year being a summer holiday. I wish you and Solal a wonderful Christmas and new year.
Reply
marie
Thank you Susan! I used to celebrate Christmas around New Years with a part of my family too so we could all be together.
A wonderful Christmas and New Year to you and your husband as well!Reply
Ash-foodfashionparty
Looks so delicious. I can imagine having this with a bowl of soup, can't beat that. Yum.
Reply
marie
That's a great idea!! Thanks for stopping by Ash!
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Vicky and Ruth / may i have that recipe?
WE ARE MAKING THESE CRIPS FOR SURE. LOVE PARMESAN CHEESE AND PINE NUTS. YUM!
Reply
Darcee
Can I use a picture of yours in my book if I promise to give u a free copy?
Reply
marie
Could you please send me an email? [emailprotected]
Reply
SH
You're kidding, right? Do I need to spray them with oil first? Completely fell apart and didn't make crackers at all.
Reply
marie
I'm sorry they didn't work for you! I've made them several times and it always works like a charm. Did you follow the recipe to a T or made some changes? You normally don't need to spray them with olive oil. What do you mean exactly when you say they fell apart? Did they crumble when you picked them? It might be because you didn't add enough flour. I wish I could be in the kitchen with you to see what went wrong!
Reply
Brett G
Do you think this would work with almond flour? I'm a low carber.
Reply
marie
I think it could work as the main ingredient is melted parmesan but I haven't try so can't be positive. Let me know if you give it a try!
Reply
Isabella
Nice, however only if you use authentic Parmigiano Reggiano.
Parmesan is nothing but a cheap fake and completely ruins them.
These melts are prepared since the 15th century in Friuli, a Northern region of Italy where they are called "frico": there are made with Montasio, a unique cheese characteristic of the region.
Reply
marie
I always use the real deal 🙂
Reply
christine
Maybe you used the grated parmesan in the can instead of the parmesan from the deli?
Reply
marie
I never use canned parmesan, always the fresh, real one 🙂
Reply
Molly Harrell
What 21 day fix container values do you use per serving?
Reply
marie
I'm not sure what you mean Molly, sorry. The serving size is one biscuit/melt. Hope this helps!
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Anne
Oh my these are so delicious!! I did not have any oregano alone so I used Italian seasoning and they were still amazing! Thank you
Reply
marie
So glad you liked them Anne! Using Italian seasoning sounds delicious!
Reply
lwntrtn
These are really quick and easy to do as well a beautiful on a plate. The flour made them a little chewy so will back off on the amount a bit. Use any kind of herb or seasoning desired and suggest more than the recipe calls for.
Reply
marie
I'm glad you enjoyed them!
Reply
Sharon
I'm not sure what you mean by: "Place a cookie cutter on a prepared sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface.. Remove the cutter." Is there another way to say it?
Reply
marie
Basically you use the cookie cutter to shape the biscuits because you want them to keep a nice round shape. So you put some of the cheese mixture in the cookie cutter and then you remove it gently to have a nice circle. If you don't have a cookie cutter, you don't have to use one. You could simply drop a tablespoon of cheese and shape it with your fingers. The cookie cutter just make things easier. Hope this helps!
Reply
JustTabandMe
A mason jar lid could work!
Reply
Marie
Yes, definitely!
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Sharon
Ahh, I get it. Thanks for the great explanation.
Reply
marie
My pleasure 🙂
Reply
Anna
Can these be made ahead?
Reply
marie
They don't need to be prepared "last minute" but I wouldn't make them the day before as they would lose part of their crunch. You can definitely make them in the morning for the evening for instance. Just make sure you store them in a dry place so they don't soften.
Reply
Judy
Can you make these ahead and store for a few days? If so - what is the best way to store them? Thanks
Reply
Judy
Sorry - I just saw another response about my question. Thanks
Reply
marie
No worries 🙂
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Roshani Khanna
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
Reply
marie
So glad to hear Roshani, thank you 🙂
Reply
MaryAnn
They look delicious! Going to try gluten free will let you know.....thanks
Reply
Marie
I'm sure they would work well with all purpose gluten free flour! Enjoy 🙂
Reply
Chef NBL
Just made these for the first time - it won't be the last! I think it would be helpful to the reviewer that said her crisps fell apart to know that you can't use the pre-grated parmesan, whether the kind in the can (which contains cellulose as an anti-caking agent)or fresh (100% parmesan cheese). I tried using pre-grated 100% parm and then grated from a wedge (I grated it myself using a fairly fine microplane). The pre-grated gave the exact results the previous reviewer said - they were powdery, dry and completely fell apart (the cheese didn't melt at all). The hand grated cheese worked beautifully. You can use a box grater or microplane to finely shred or grate or you can use the grating disk that comes with many food processors, but the key is to use fresh cheese off the block. Terrific recipe, will serve these in my wine bar paired with a nice glass of Pinot Grigio or Primitivo. Thanks very much!
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Marie
Thanks a lot for your explanation Nancie!
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Leslie
I love fresh herbs....would fresh oregano work okay or do you recommend dry only?
Reply
Marie
I think it would be delicious with fresh herbs! Just make sure to chop them very thinly.
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Lori-Ann Haughton
Just made these! Love them!!! Delicate and delicious! Putting them in small, decorative gift boxes with tissue paper along with the recipe to pass out to friends.
I used a star shape cutter. Worked nicely!
Reply
Marie
So happy to hear Lori-Ann! Love the idea of a star shape 🙂
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40A.
I am a sucker for parmesan chips! I love the Italian flavours going on here!
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Alka Talwar
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper.
Reply
Marie
Super happy to hear Alka 🙂
Reply
Mary
How far ahead can I make these? Think I can freeze?
Reply
Marie
I wouldn't freeze them, I think they'd lose their crunchiness. You can make them a day ahead if you can store them in a dry place (otherwise they would soften).
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