In my journey to master as many of Ina Garten’s classic recipes as I can, I’ve picked up some clever techniques to enhance flavor without adding to the kitchen chaos. Charlie Bird’s Farro Salad showed me the wisdom of cooking whole grains in cider or broth rather than water. Ina’s morning routine convinced me that a pat of butter and a drizzle of maple syrup are all that’s needed to transform a whole grain into a delightful breakfast to anticipate each morning. Plus, Ina’s One-Pot Oven Risotto has definitively proven that I can say goodbye to stirring pots of risotto once and for all.
These tips have elevated my culinary offerings without any additional work (often, even less than I’m accustomed to), and they’ve provided clear evidence that simplicity often triumphs. This is evident in streamlined recipes like Ina’s 2-ingredient Sautéed Snap Peas and 5-ingredient Tomato and Avocado Salad, which were hailed as the “easiest Ina recipe yet.” But that title was short-lived when the Barefoot Contessa’s 1-ingredient Parmesan Crisps soared in to claim the title.
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Upon hearing fans exclaiming, “so easy, so delicious,” and “perfect—I can’t mess this up,” I knew I had to try them out. Not only did I find the recipe in Ina’s 2012 cookbook “Barefoot Contessa: Foolproof,” but I also searched online to confirm their reputation for being foolproof.
Here’s how to make Ina Garten’s Parmesan Crisps:
Start with the Parmesan. Grate half of the cheese finely and the other half coarsely, then mix them together in a bowl. For the cheese piles, spread generous spoonfuls of the combined grated cheese on a few sheet pans lined with parchment paper or a Silpat, spacing them about 2 inches apart. Ina suggests they should look like “neat mounds.” Bake them in a 350°F oven for about 6 minutes, or until golden. Let the cheese cool slightly, then use a metal spatula to gently remove each crisp from the pan. Serve at room temperature.
The brevity of the instructions suggests that you’re virtually guaranteed success with this simple appetizer recipe. If you’re inspired to try this straightforward 1-ingredient snack, our Test Kitchen and I have some tips, reminders, and ideas to help you personalize it.
Share with caution. Enzymes are needed to break down milk proteins, allowing the curds to separate from the whey. Plant and microbial enzymes are used for some cheeses, but since all Parmesan is made with animal enzymes (rennet), it’s not suitable for vegetarians. Keep this in mind if you or your guests avoid animal products and consider using another hard cheese like cheddar or asiago if preferred. Add herbs or spices. While Parmesan is flavorful on its own, especially the aged variety, it only takes a few seconds to sprinkle in some dried herbs or spices before forming the cheese piles. (Chopped fresh herbs also work!) I’m eager to experiment with thyme, everything bagel seasoning, Italian seasoning, garlic powder, crushed red pepper flakes, and dry ranch seasoning mix.
Crush it up. Our Cacio e Pepe Crisps are quite similar to Ina’s Parmesan crisps, but with bread crumbs and black pepper mixed in. Feel free to add bread crumbs for an extra crunch, and if you’re not using Ina’s crisps for scooping or snacking like chips, consider crumbling them into fine pieces to sprinkle over roasted vegetables, pasta, casseroles, or salads. Store them wisely. Parmesan Crisps are best enjoyed on the day they’re baked, but they can last up to 5 days when stored correctly. In less than ideal conditions, like moisture, heat, or humidity, the crisps may become chewy or “sweat.” Transfer any remaining Parmesan Crisps to an airtight container, layering with parchment paper between each layer, and secure with a lid.
“Foolproof” is an apt description for this 1-ingredient recipe. It requires just 10 minutes in total, and all you need is Parmesan cheese. Truly, “how easy is that?”
Furthermore, making your own saves a significant amount of money compared to buying these online or at the supermarket. (I recently saw a very similar product on Amazon that cost 80 cents per crisp!) I envision this recipe becoming a staple for years to come, especially during the holiday entertaining season when I’m often seeking quick, party-ready snack options. It’s an added bonus that they cater to those on gluten-free, vegan, high-protein, and keto diets, making them highly shareable.
I’m excited to make them often so I can…
Enjoy them on their own as a snackSprinkle them over pasta instead of using shredded cheeseSet an entire circle on top of a bowl of soupToss a few into a saladDip them in sauces (yum…marinara!)Use a few to scoop up thinner dipsAdd them to charcuterie boards
