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Hopkins Fields

Parmesan – Truffle Chips

Makes ~ 25 chips, recipe can be doubled easily.

No potato? No potato. I’ve made cheese crisps with many cheeses over the years but this one is crazy good, very easy and guess what? They are perfect with a glass of bubbles. Don’t try to skimp on the quality of Parmesan; it’s vital to the outcome of these crisps.


2 cups freshly grated Parmigiano Reggiano

2 Tbsp. fresh thyme leaves

1 Tbsp. truffle salt


Preheat the oven to 400 degrees. Place a baking sheet in the freezer for 30 minutes with a piece of parchment paper over it. Make 2-inch symmetrical circles with the Parmesan cheese being careful to spread it as evenly as possible on the baking sheet. Leave the circles several inches apart. The cheese will spread a bit as it cooks.  Sprinkle each of the circles with thyme leaves and sprinkle the truffle salt using your fingers onto each circle. Place the baking sheet in the oven and bake 3 minutes watching them carefully if they turn brown they’re terrible. Remove the chips from the baking sheet and place on a rack to cool. Serve.

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