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Parmesan Baskets

Parmesan Baskets

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Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
  3. Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.
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Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down mini muffin pan), I realized I'd waited too long and they were no longer pliable. So, I just tossed the muffin pan in the oven with the flatish cheese on top. The melted right over after about a minute. I really liked the shape.


I love these! I've often made them as crisps for salad garnishes, but never thought of forming them into a basket. I used them to hold Parmesan Spinach Balls as an appetizer at a dinner party last night and the presentation received rave reviews! 2" makes a SMALL bowl, FYI; the only thing I could drape them over was shot glasses! I will make larger circles time. THANKS for a great recipe, Terry!


I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and larger chunks when grated). The recipes I found here and elsewhere didn't mention how thick to leave the cheese when putting it on the cookie sheet. However...after spooning it out, it was pretty obvious. I did one alone on a sheet as a test and that turned out to be an important step, since I changed my technique when I did the real ones. (Plus the chef needs a snack, right?) I did three at a time on the cookie sheet. Because manchego is a softer cheese, there was more oil/moisture on the sheet and I didn't want a mess in the oven. They needed 8-10 minutes to get browned and crispy. They were quite soft and shapable when I took them out of the oven, but I put them on parchment paper on a cookie rack to cool. Once they were firm enough to pick up by hand, I removed the paper so they would dry out completely. Delicious, crispy, and a great addition to the salad!!