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Parmesan Baskets


"Useful for holding other small snacks or appetizers. Can be made larger by increasing the size of the cheese mound and making the circle larger."
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15 m servings 39 cals
Original recipe yields 24 servings (24 baskets)


  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
  3. Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

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Read all reviews 24
  1. 27 Ratings

Most helpful positive review

Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down...

Most helpful critical review

I was terribly diappointed in the outcome. I ended up just doing flat circles after several failed attempts at baskets. The taste was wonderful but the recipe yields no where near 24 baskets. ...

Most helpful
Most positive
Least positive

Fixes for when I messed up: I didn't have parchment, so I just used the cookie sheet. Turned out OK. Oily, but OK. When I tried to move them from the pan to the molds (I was using an upside-down...

I love these! I've often made them as crisps for salad garnishes, but never thought of forming them into a basket. I used them to hold Parmesan Spinach Balls as an appetizer at a dinner party ...

I made these as round crisps to use as garnish on salad, so I left them flat after cooking. It was a night for Spanish tapas, so I used manchego cheese instead of parmesan (slightly softer and l...

These were fun to make. I remember in a restaurant making just small circles for I think salad. But, I wanted to try the bowl idea. I thought a 2" circle sounded kind of small. So, I used a piec...

Another great way to serve parmesan. Try grating on top red and green peppercorns - not too fine, not too coarse - just before baking the parmesan. The flavors blend very well and they look lik...

so easy, but such a show stopper - I filled with a spinach strawberry salad with red onion, one crouton, rapspberry vinagrette and topped it with candied almond chunks! Delish!

What a great idea!!! These are fun, whimsical, and cute ;) I filled mine with finely chopped arugula, chopped tomato, chopped radishes, crumbled bacon and drizzled with olive oil and balsamic ...

So easy and yummy! These make for a great presentation! I used asiago and they turned out delicious.

Simple recipe. I did mine in an 8 inch non stick pan. Only recommendation I can give is don't make them so thick. I think I did mine too thick. Although it worked, formed into basket shape, t...