Parmesan crisps in the air fryer
Crispy and delicious Parmesan crisps made from pure cheese — perfect as a side, snack or low-carb alternative to crackers. Ready in about 10 minutes in the air fryer.
Equipment
- 1 Air fryer
- 1 Bagepapir (til airfryer)
- 1 Rivejærn Fine side
- 1 Bowl
Ingredients
- 200 g Parmesan Finely grated
0.5 tsp paprika- 0.25 tsp freshly ground black pepper
Instructions
Preparation
- Preheat the air fryer to 200 °C (fan).
- Finely grate 200 g Parmesan into a bowl and mix with 0.5 tsp paprika and 0.25 tsp freshly ground black pepper.
- Cut a piece of baking paper to fit the air fryer basket.
Cooking in the air fryer
- Place small mounds of the Parmesan mixture (about 1 tbsp per crisp) on the baking paper, leaving plenty of space between them.
- Gently press each mound flat with the back of a spoon so they form round crisps.
- Bake in the air fryer at 200 °C for 5-6 minutes, until the crisps are golden and the bubbles have disappeared.
Serving
- Let the crisps cool completely on the baking paper — they only become really crisp once they have cooled down.
- Serve as a side with soup, salad or as a low-carb snack with a good dip.
Notes
Tips for the perfect result:
Use finely grated Parmesan — it produces more even, crispier crisps than coarsely grated cheese. Let the crisps cool completely on the baking paper before you move them; they keep crisping up as they cool. Variation:
Add dried oregano, thyme or chilli flakes for extra flavour. You can also mix the Parmesan with grated pecorino for a stronger cheese flavour. Serving:
Serve the crisps with guacamole, hummus or fresh salsa, as a topping on creamy soups, or as a low-carb alternative to crackers on the cheese board. Extra crispiness:
For maximum crispiness, give the crisps 2-3 minutes extra at 180 °C after the main bake if they still seem soft in the middle.
Use finely grated Parmesan — it produces more even, crispier crisps than coarsely grated cheese. Let the crisps cool completely on the baking paper before you move them; they keep crisping up as they cool. Variation:
Add dried oregano, thyme or chilli flakes for extra flavour. You can also mix the Parmesan with grated pecorino for a stronger cheese flavour. Serving:
Serve the crisps with guacamole, hummus or fresh salsa, as a topping on creamy soups, or as a low-carb alternative to crackers on the cheese board. Extra crispiness:
For maximum crispiness, give the crisps 2-3 minutes extra at 180 °C after the main bake if they still seem soft in the middle.
Nutrition
Calories: 196kcalCarbohydrates: 2gProtein: 16gFat: 14gSaturated fat: 8gPolyunsaturated fat: 0.3gMonounsaturated fat: 4gCholesterol: 44mgSodium: 750mgPotassium: 55mgSugar: 0.5gVitamin A: 350IUCalcium: 600mgIron: 0.4mgNet carbohydrates: 2g
