Parmesan Rind Crisps (Microwave or Oven)
Prep Time: 1 minute
Cook Time: 30–60 seconds (microwave) or 5–8 minutes (oven)
Total Time: 1–8 minutes
Serving Size: 2–3 crisps (Makes 4–6 crisps depending on rind size)
Calories & Macros per Serving: Varies based on cheese amount
Ingredients
• Parmesan rinds (cut into small squares or strips)
Optional Add-Ons
• Black pepper
• Chili flakes
• Italian seasoning
Instructions (Prep First)
Check each Parmesan rind for wax coating.
If you see wax, use a knife or vegetable peeler to scrape off the wax — do not cook it.Cut the rind into small pieces so they heat evenly.
Instructions (Microwave Method – Fast + Puffy)
Place a small piece of Parmesan rind on a microwave-safe plate.
Microwave 30–60 seconds until it puffs, bubbles, and expands.
Remove and let cool 10–20 seconds — it will crisp as it cools.
Sprinkle pepper or chili flakes if you want more flavor.
What to expect:
• This method makes the rind puff up like a chip
• Light, airy, crunchy texture
• Takes seconds
Instructions (Oven Method – Crispy + Even Browning)
Preheat oven to 400°F.
Line a sheet pan with parchment.
Place the Parmesan rind pieces on the paper.
Bake 5–8 minutes, until bubbling and lightly golden.
Let cool a minute so they firm up.
What to expect:
• Crispier and more even browning
• Not as “puffed” as microwave
• Better if making a larger batch
Tips
• If the piece is thick and doesn’t puff, microwave a few more seconds.
• Start small — Parmesan burns fast.
• The crisps get harder as they cool.
• Great on soup, salads, pasta, or as a salty snack.
• Use real Parmesan — imitation cheese won’t puff.