Ina's 1-Ingredient Appetizer Is So Easy, Fans Say You “Can’t Mess This Up”

Published on October 19, 2025

On my quest to cook through as many of Ina Garten’s greatest hits as possible, I’ve learned a lot of savvy strategies to crank up the flavor while turning down the stress in the kitchen. Charlie Bird’s Farro Salad taught me to cook whole grains in cider or stock instead of water. Ina’s breakfast habit persuaded me that the whole grain only needs a pat of butter and maple syrup to become a morning meal I look forward to waking up to. And the entertaining queen’s One-Pot Oven Risotto has officially convinced me that I never need to stir another pot of risotto again.

Those tricks have helped me level-up my menu without any extra effort (sometimes, a little less than usual!), and have offered ample evidence that often, simple really is best. As have stripped-down recipes like Ina’s 2-ingredient Sautéed Snap Peas and 5-ingredient Tomato and Avocado Salad. Those were positioned on the gold and silver medal podiums as “easiest Ina recipe yet”—that is, until the Barefoot Contessa’s 1-ingredient Parmesan Crisps swooped in to take the trophy.

How to Make Ina Garten’s Parmesan Crisps

As soon as I saw fans raving, “so easy, so good,” and “perfect—I can’t mess this up,” I knew I had to give them a try. In addition to appearing in Ina’s 2012 cookbook Barefoot Contessa: Foolproof, I also found the recipe online so I could find out for myself if they were, indeed, foolproof.

Here’s how to make Ina Garten’s Parmesan Crisps:

1. Prepare the Parm. Shred half of your Parmesan cheese using the fine side (with smaller holes) of a box grater, then shred the other half using the coarse side (with larger holes). Add both to a bowl and use tongs or clean hands to toss them together.
2. For the cheese piles. On a couple sheet pans lined with parchment paper or a Silpat, drop generous spoonfuls of the blended grated Parmesan about 2 inches apart. These should resemble “neat mounts,” Ina says.
3. Bake. In a 350°F oven, bake the cheese for about 6 minutes, or until golden. Allow the cheese to cool slightly, then use a metal spatula to loosen each crisp from the pan. Serve at room temp.

Tips For Making Parmesan Crisps

As you can probably tell by the brevity of the directions, you’re pretty much guaranteed to have success with this easy appetizer recipe. If you’re feeling inspired to give this simple 1-ingredient snack recipe a try, too, our Test Kitchen and I have a few pointers, reminders, and ideas for how to make this your own.

• Share with care. Enzymes are necessary to break down milk proteins so the solid curds will separate from the whey. Plant and microbial enzymes are employed for some other cheeses, but since all Parms are made with animal enzymes (rennet). Parmesan cheese doesn’t qualify as vegetarian. Keep this in mind if you or anyone you’re dining with avoids animal products—and consider swapping in another hard cheese like cheddar or asiago if you like.
• Add herbs or spices. Salty, nutty Parmesan is flavorful on its own; especially the aged kind. Still, it only takes a matter of seconds to add a few shakes of dried herbs or spices to the blended grated cheese before making the mounts. (Minced fresh herbs also work!) I’m excited to try Parmesan Crisps with thyme, everything bagel seasoning, Italian seasoning, garlic powder, crushed red pepper flakes, and dry ranch seasoning mix.
• Crumble it up. Our Cacio e Pepe Crispies are extremely similar to Ina’s Parm crisps, just with bread crumbs and black pepper in the mix. Feel free to add bread crumbs for extra crunch, if desired, and if you’re not using Ina’s crisps for scooping or snacking on like chips, consider breaking them apart into fine crumbles to shower over roasted vegetables, pasta, casseroles, or salads.
• Store wisely. Parmesan Crisps are best consumed the day you bake them, but they can last up to 5 days when stored properly. In less than ideal conditions, like if they’re exposed to moisture, heat, or humidity, the crisps will get chewy or begin to “sweat.” Transfer any extra Parmesan Crisps you don’t plan to eat immediately to an airtight container. Add a sheet of parchment paper between each layer, then top with a lid. 

The Verdict on Ina Garten’s Parmesan Crisp Recipe

Foolproof is the perfect description for this 1-ingredient recipe. It takes about 10 minutes total, and all you need is Parmesan cheese. Truly, “how easy is that?”

Plus, going the DIY route saves so much money compared to purchasing these online or at the supermarket. (I recently spotted a very similar product on Amazon that cost 80 cents per crisp!) I can see this recipe being a staple for decades to come, especially during holiday entertaining season when I’m frequently seeking fast, party-ready snack options. It’s a bonus that these align with those who follow gluten-free, vegan, high-protein, and keto meal plans, so they’re supremely sharable.

I look forward to whipping them up often so I can…

• Snack on them solo
• Crumble them atop pasta instead of garnishing with shredded cheese
• Place an entire circle on top of a bowl of soup
• Toss a few into a salad
• Dunk them in sauces (mmm…marinara!)
• Use a few to scoop up thinner dips
• Add them to charcuterie boards