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    You are here: Home / Recipes / Parmesan, Oregano and Pine Nut Melts

    Parmesan, Oregano and Pine Nut Melts

    Published on Dec 17, 2013 · Last updated on Aug 15, 2018 · 47 Comments

    74.5K shares
    Jump to Recipe
    Parmesan Chips with Oregano and Pine Nuts

    An easy 4 ingredient recipe for crispy Parmesan Chips with Oregano and Pine Nuts. These Mediterranean cheese crisps are the perfect low carb chip replacement for snacking on or making for a party full of people!

    Parmesan Chips with Oregano and Pine Nut stacked on top of each other

    These easy Parmesan Chips aka. Parmesan Crisps are the perfect snack for lovers of cheese and all things Italian, like parmesan, oregano and pine nuts!

    Christmas Eve is next week! Can you believe it? I did most of my Christmas shopping today because err...I didn't realize it was Christmas until last week. Probably because it's now summer in Australia and the sun and the beach don't exactly help with the White Christmas mood.

    Tell me I'm not the only one late with my Chrismas preparations, please! What about the food? Did you decide what you're going to make or bring to your Christmas party yet? No? Awesome! With these little parmesan chips, we have at least the snack department covered!

     I'm usually all about menu planning, especially for the holiday but this year...nada. Except for these crispy, crunchy and cheesy Parmesan Chips!

    Crisp Parmesan Chips with Oregano and Pine Nut whimsically scattered on a black surface

    I truly have no idea what I'm going to cook and bake. These cherry and pistachio puff pastry twists will probably make an appearance. As well as these Parmesan Chips with Oregano and Pine Nuts! They're, like, the best cheesy Christmas party snack ever!

    If you're doing everything 'last minute' like me this year, I'm sure you're going to love this easy Italian recipe for Parmesan Chips. It calls for only 4 ingredients and your crispy cheese chips will be ready in no time.

    And do I need to say anything about the parmesan/oregano combination? Right, you already know it's amazing 😉

    a stack of crisp Parmesan Chips with Oregano and Pine Nut

    If you tried these Parmesan Chips with Oregano and Pine Nuts, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Parmesan Chips with Oregano and Pine Nuts
    5 from 2 votes
    Print

    Parmesan, Oregano and Pine Nut Melts

    An easy 4 ingredient recipe for crispy Parmesan Chips with Oregano and Pine Nuts. These Mediterranean cheese crisps are the perfect low carb chip replacement for snacking on or making for a party full of people!

    Course Appetizer, Snack
    Cuisine Italian
    Keyword #easyappetizer, baked, chips, crisps, easy, lowcarb, parmesan, snack
    Prep Time 10 minutes
    Cook Time 7 minutes
    Total Time 17 minutes
    Servings 15 biscuits
    Calories 63 kcal

    Ingredients

    • 2 cups fresh Parmesan cheese finely grated (see notes)
    • 1 tbsp flour
    • ½ tsp oregano see notes
    • 1 tbsp pine nuts

    Instructions

    1. Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats.

    2. If your Parmesan isn't fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano.

    3. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
    4. Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool.

    Recipe Notes

    • For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.
    • I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don't hesitate to use 1 tsp for a stronger flavor.

    Recipe adapted from Taste.com.au 

    Nutrition Facts
    Parmesan, Oregano and Pine Nut Melts
    Amount Per Serving (1 biscuit)
    Calories 63 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 11mg4%
    Sodium 203mg9%
    Potassium 20mg1%
    Carbohydrates 1g0%
    Protein 5g10%
    Vitamin A 115IU2%
    Calcium 148mg15%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Cherry Pistachio Puff Pastry Twist
    Creamy Avocado Dip »
    74.5K shares
     

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    Reader Interactions

    Comments

    1. Susan

      December 18, 2013 at 3:21 am

      These sound wonderful, and they would even work as a snack for me.

      I hope it makes you feel better to know that we have not started our Christmas shopping yet. We may not get to it until after Christmas, because we really aren't going to be celebrating the holiday until we can do it with all the grandchildren. We'll be doing that around New Years - will visit with them on our way to our world cruise that starts on January 4.

      It just struck me that it seems really weird to think about Christmas and New Year being a summer holiday. I wish you and Solal a wonderful Christmas and new year.

      Reply
      • marie

        December 24, 2013 at 11:32 pm

        Thank you Susan! I used to celebrate Christmas around New Years with a part of my family too so we could all be together.
        A wonderful Christmas and New Year to you and your husband as well!

        Reply
    2. Ash-foodfashionparty

      December 18, 2013 at 4:51 am

      Looks so delicious. I can imagine having this with a bowl of soup, can't beat that. Yum.

      Reply
      • marie

        December 18, 2013 at 6:57 pm

        That's a great idea!! Thanks for stopping by Ash!

        Reply
    3. Vicky and Ruth / may i have that recipe?

      December 30, 2013 at 2:51 pm

      WE ARE MAKING THESE CRIPS FOR SURE. LOVE PARMESAN CHEESE AND PINE NUTS. YUM!

      Reply
    4. Darcee

      April 15, 2015 at 2:54 pm

      Can I use a picture of yours in my book if I promise to give u a free copy?

      Reply
      • marie

        April 21, 2015 at 6:15 pm

        Could you please send me an email? [email protected]

        Reply
    5. SH

      November 04, 2015 at 11:29 am

      You're kidding, right? Do I need to spray them with oil first? Completely fell apart and didn't make crackers at all.

      Reply
      • marie

        November 05, 2015 at 11:48 am

        I'm sorry they didn't work for you! I've made them several times and it always works like a charm. Did you follow the recipe to a T or made some changes? You normally don't need to spray them with olive oil. What do you mean exactly when you say they fell apart? Did they crumble when you picked them? It might be because you didn't add enough flour. I wish I could be in the kitchen with you to see what went wrong!

        Reply
    6. Brett G

      November 05, 2015 at 1:08 pm

      Do you think this would work with almond flour? I'm a low carber.

      Reply
      • marie

        November 05, 2015 at 4:15 pm

        I think it could work as the main ingredient is melted parmesan but I haven't try so can't be positive. Let me know if you give it a try!

        Reply
    7. Isabella

      November 07, 2015 at 7:45 pm

      Nice, however only if you use authentic Parmigiano Reggiano.

      Parmesan is nothing but a cheap fake and completely ruins them.

      These melts are prepared since the 15th century in Friuli, a Northern region of Italy where they are called "frico": there are made with Montasio, a unique cheese characteristic of the region.

      Reply
      • marie

        November 08, 2015 at 7:46 am

        I always use the real deal 🙂

        Reply
    8. christine

      November 08, 2015 at 12:57 am

      Maybe you used the grated parmesan in the can instead of the parmesan from the deli?

      Reply
      • marie

        November 08, 2015 at 7:47 am

        I never use canned parmesan, always the fresh, real one 🙂

        Reply
    9. Molly Harrell

      November 08, 2015 at 10:21 pm

      What 21 day fix container values do you use per serving?

      Reply
      • marie

        November 10, 2015 at 7:49 am

        I'm not sure what you mean Molly, sorry. The serving size is one biscuit/melt. Hope this helps!

        Reply
    10. Anne

      November 16, 2015 at 2:47 pm

      Oh my these are so delicious!! I did not have any oregano alone so I used Italian seasoning and they were still amazing! Thank you

      Reply
      • marie

        November 16, 2015 at 6:15 pm

        So glad you liked them Anne! Using Italian seasoning sounds delicious!

        Reply
    11. lwntrtn

      November 28, 2015 at 10:50 am

      These are really quick and easy to do as well a beautiful on a plate. The flour made them a little chewy so will back off on the amount a bit. Use any kind of herb or seasoning desired and suggest more than the recipe calls for.

      Reply
      • marie

        November 28, 2015 at 6:34 pm

        I'm glad you enjoyed them!

        Reply
    12. Sharon

      December 10, 2015 at 3:16 pm

      I'm not sure what you mean by: "Place a cookie cutter on a prepared sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface.. Remove the cutter." Is there another way to say it?

      Reply
      • marie

        December 11, 2015 at 10:57 am

        Basically you use the cookie cutter to shape the biscuits because you want them to keep a nice round shape. So you put some of the cheese mixture in the cookie cutter and then you remove it gently to have a nice circle. If you don't have a cookie cutter, you don't have to use one. You could simply drop a tablespoon of cheese and shape it with your fingers. The cookie cutter just make things easier. Hope this helps!

        Reply
        • JustTabandMe

          February 17, 2019 at 10:52 am

          A mason jar lid could work!

          Reply
          • Marie

            February 20, 2019 at 1:21 pm

            Yes, definitely!

            Reply
    13. Sharon

      December 11, 2015 at 7:15 pm

      Ahh, I get it. Thanks for the great explanation.

      Reply
      • marie

        December 11, 2015 at 7:19 pm

        My pleasure 🙂

        Reply
    14. Anna

      December 15, 2015 at 8:04 pm

      Can these be made ahead?

      Reply
      • marie

        December 15, 2015 at 9:54 pm

        They don't need to be prepared "last minute" but I wouldn't make them the day before as they would lose part of their crunch. You can definitely make them in the morning for the evening for instance. Just make sure you store them in a dry place so they don't soften.

        Reply
    15. Judy

      December 29, 2015 at 10:55 am

      Can you make these ahead and store for a few days? If so - what is the best way to store them? Thanks

      Reply
      • Judy

        December 29, 2015 at 10:57 am

        Sorry - I just saw another response about my question. Thanks

        Reply
        • marie

          December 30, 2015 at 3:45 pm

          No worries 🙂

          Reply
    16. Roshani Khanna

      September 19, 2016 at 3:30 am

      Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper

      Reply
      • marie

        September 19, 2016 at 6:32 am

        So glad to hear Roshani, thank you 🙂

        Reply
    17. MaryAnn

      December 25, 2016 at 3:11 am

      They look delicious! Going to try gluten free will let you know.....thanks

      Reply
      • Marie

        December 25, 2016 at 3:50 pm

        I'm sure they would work well with all purpose gluten free flour! Enjoy 🙂

        Reply
    18. Chef NBL

      May 08, 2017 at 6:08 pm

      Just made these for the first time - it won't be the last! I think it would be helpful to the reviewer that said her crisps fell apart to know that you can't use the pre-grated parmesan, whether the kind in the can (which contains cellulose as an anti-caking agent)or fresh (100% parmesan cheese). I tried using pre-grated 100% parm and then grated from a wedge (I grated it myself using a fairly fine microplane). The pre-grated gave the exact results the previous reviewer said - they were powdery, dry and completely fell apart (the cheese didn't melt at all). The hand grated cheese worked beautifully. You can use a box grater or microplane to finely shred or grate or you can use the grating disk that comes with many food processors, but the key is to use fresh cheese off the block. Terrific recipe, will serve these in my wine bar paired with a nice glass of Pinot Grigio or Primitivo. Thanks very much!

      Reply
      • Marie

        June 27, 2017 at 11:47 am

        Thanks a lot for your explanation Nancie!

        Reply
    19. Leslie

      May 09, 2017 at 4:17 am

      I love fresh herbs....would fresh oregano work okay or do you recommend dry only?

      Reply
      • Marie

        June 27, 2017 at 11:46 am

        I think it would be delicious with fresh herbs! Just make sure to chop them very thinly.

        Reply
    20. Lori-Ann Haughton

      December 22, 2017 at 3:35 pm

      Just made these! Love them!!! Delicate and delicious! Putting them in small, decorative gift boxes with tissue paper along with the recipe to pass out to friends.

      I used a star shape cutter. Worked nicely!

      Reply
      • Marie

        December 29, 2017 at 3:57 pm

        So happy to hear Lori-Ann! Love the idea of a star shape 🙂

        Reply
    21. 40A.

      August 15, 2018 at 2:32 am

      I am a sucker for parmesan chips! I love the Italian flavours going on here!

      Reply
    22. Alka Talwar

      September 15, 2018 at 11:23 am

      Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper.

      Reply
      • Marie

        September 17, 2018 at 12:04 pm

        Super happy to hear Alka 🙂

        Reply
    23. Mary

      November 08, 2018 at 3:50 pm

      How far ahead can I make these? Think I can freeze?

      Reply
      • Marie

        December 11, 2018 at 9:52 am

        I wouldn't freeze them, I think they'd lose their crunchiness. You can make them a day ahead if you can store them in a dry place (otherwise they would soften).

        Reply

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