Parmesan cups make for simple canapes

Posted on 01 July 2010 by Mădălina

Parmesan bowls can be used as a vessel for a variety of dips or small salads, and served as appetizers for your guests. No word of a lie, this will probably be the easiest recipe I will ever post.

There is one ingredient, four simple steps, and it’s virtually impossible to screw up (…this coming from a person who tends to ruin a lot of dishes). I filled these tiny bowls with a simple crab salad, and in the past, I’ve used them for bite-size caesar salads.

- 1 tbsp grated parmesan cheese per bowl  (I tried using the finely grated parmesan (like Kraft), and it just didn’t work. Splurge a little, and opt for the non–powdered alternative as pictured below)

- Parchment paper
- Cookie sheet
- Offset spatula
- Shot glasses (for the shape of your bowl)

1. Pre-heat oven to 350′F

2. For each bowl, spread out a tablespoon of parmesan on your parchment-lined cookie sheet. Make sure you space out the parmesan 2″ apart incase they spread out (which they tend to do)


25 Comments For This Post

  1. Jessica Says:

    This is such a great idea!It looks sofisticated and elegant for an apetizer!Thanks for sharing it with us…and doesn't look too complicated–a must try!

  2. Debs Says:

    Just like you, I screw up a lot of dishes too LOL.

    These look so amazing & as you say easy to do.

    Definitely something to impress I think. Will be making them soon, thanks.

  3. brock Says:

    when i worked at Boston Pizza, we called these cheese chips and they were the highlight of our shift! They never looked this rad though. Great idea maddy!

  4. Chefcalia Says:

    I love Parmesan crisps. I like the crispy cheesy flavor that you get from it. That was a very nice recipe.

  5. French Cooking for Dummies Says:

    I love making small Parmesan bowls to serve salad in it, as a side dish. But I always heat Parmesan in a frying pan and frequently struggle with it ;) Your oven method sounds much easier, I'll definitely do it your way next time! Thanks for the tip :D

  6. Nadine Says:

    Love these!! I've always admired things like this but never tried. I can't wait to make them! Thanks so much for sharing!

  7. cookies and cups Says:

    I have always wanted to try Parmesan crisps…you make them look so simple yet so elegant!

  8. hsunamisweets Says:

    Ooh! Great idea. Having grown up with nuked string cheese, I love that I can totally justify that craving and even pass it off as gourmet!

  9. Easy Appetizers Says:

    Beautiful to look at and can't wait to try it. Thanks for sharing. Will post this on my blog too ( Look for it! Best, BusyMOM

  10. Jenn Erickson Says:

    Yum! My favorite part of cookie with parmesan is always the little burnt cheese bits. I love the way this recipe capitalizes on that toasty cheesy goodness that I adore. What a wonderful idea, and a well written tutorial. Thank you! So happy to have found you through Cookies & Cups!

  11. gaia in love Says:

    hello. I really like it. I used this idea in my post and linked back to your home page and your tutorial.

  12. Frances Says:

    These look absolutely duhlish! I have some parmesan and I am going to try it today. Great idea…

  13. Nutella Love Affair Says:

    Its amazing how something so sophisticated can be so simple to make. Can’t wait to try these. Now just have to figure out what my filling will be!

  14. Amanda S. Says:

    I really liked the idea of these little bowls for canapes. Like the poster, I too used the shredded parmesan (rather than grated) to get more of a waffled appearance to the cups. I immediately noticed with the first batch that the cups were extremely greasy. I ended up having to blot each cup with a paper towel so there weren’t visible grease droplets sitting on them. I wonder if this may not have been a problem with grated or a lower fat parmesan. Additionally, I made them the night before my event and stored them in the refrigerator. Unfortunately, because they were so greasy, they did become somewhat soggy after sitting in the fridge. Overall, I thought it was a good recipe. I lined each cup with a small romaine leaf and filled the cups with store-bought chicken salad with a purple grape as garnish. They were quite easy to make and tasted good. I would just plan to serve them immediately in the future. Thanks for sharing!

  15. Ellww Says:

    Looks great!!
    But what is inside the cups?

  16. suzie Says:

    I cant seem to get these to not be “chewy” unless you eat them right out of the oven…what am i doing wrong?

  17. Hilde Says:

    Looked easy however could not get them to mold. Made crisps but either cooked too long or not enough. Used the 5 min but were greasy and did not hold together. Cooked 6 min and not much better. Will use as side crisp.

  18. Cheryl Chapel Says:

    How creative… I usually make the chips for my Ceasar Salad night. I can’t wait to use as an appertiser dish.

  19. sherry Says:

    If you store these at room temp, covered loosely (not airtight) they stay crisp and don’t get greasy. They are amazing filled with crabmeat and can actually be filled with a spinach pate and baked again. Great party food and looks impressive.

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  23. Karen Says:

    Hi there, can you tell me how long these keep for as I would like to make them in advance

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