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large stack of pesto parmesan crisps

Pesto Parmesan Crisps

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Servings
Calories 87kcal


  • 2 Cups Parmesan
  • 1/4 Cup Pesto
  • 2 Teaspoons Sun Dried Tomatoes diced


  • Preheat oven to 400° F.
  • Line baking sheet with a cut sheet of parchment paper (or Silpats).
  • In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
  • Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
  • Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
  • Once cool, you can take them off the baking sheet. Enjoy!


  • Serving size: the number of chips per serving will vary depending on how big/small you make your chips. I made 24 small chips, and enjoyed 2 chips for a serving.
  • Save some carbs: by skipping the sun dried tomatoes.
  • Can swap cheese, however different cheeses will crisp at different temperatures.


Calories: 87kcal | Total Carbohydrates: 1g | Protein: 6g | Fat: 6g | Sodium: 317mg | Fiber: 0g | Sugar: 0g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com