These Two-Ingredient Pesto Parmesan Chips are perfect for a fun and delicious appetizer. They’re also a great gluten-free snack.
I’m not gonna lie, these Pesto Parmesan Chips are delicious! And if you eat them all in one sitting, it will be like eating two cups of cheese all by yourself, but they’re so good that you’ll soon forget about the fact that you ate two cups of cheese 🙂
These chips are so easy that I’m a little surprised I didn’t think to make them sooner. I could eat chips all day long, and pesto is one of my favorite things to make.
Two-Ingredient Pesto Parmesan Chips Recipe Ingredients
- Parmesan – I used two cups of finely grated Parmesan cheese.
- Pesto – You can use store-bought or make your pesto. You may like my Easy Vegan Pesto Recipe.
How To Make These Pesto Parmesan Chips
- Preheat oven to 400 degrees F. Add the parmesan cheese and pesto to a medium bowl and mix until well combined. You may need to use your hands to mix the pesto thoroughly.
- Line a large baking sheet with parchment paper. Spoon about 1 Tablespoon of the mixture onto the parchment paper and flatten into a round shape with your hands. Repeat with the remaining cheese mixture. You will probably have to cook in batches.
- Bake chips until cheese is melted and outsides are just starting to turn brown, 5-7 minutes. Remove from the oven and let cool until chips are hardened, about 10 minutes.
Recipe Tips and Thoughts
- These days, it seems like you can pretty much make pesto out of anything, and it’s such an excellent topping for pastas, salads, and yummy bowls. I have a soft spot in my heart for traditional basil pesto, which is what I used in these chips; however, you can use any pesto you prefer.
- Cheese and pesto are both greasy foods when melted together, so feel free to dab the chips with a paper towel once they’ve cooled.
- These Pesto Parmesan Chips are perfect for your next wine and cheese party or as a delicious snack. You might want to make more than one batch, though, because they won’t last long 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Appetizer Recipes?
Greek Salad Naan Bites with Hummus
Cherry Tomato Salsa with Black Beans and Corn
Vegetarian Shredded Tofu Nachos
Chickpea Lettuce Wraps with Peanut Sauce
Grilled Cucumbers with Creamy Pickled Feta Dip
Print
2 Ingredient Pesto Parmesan Chips
- Yield: 22 Chips 1x
Description
These delicious chips are so easy to make!
Ingredients
- 2 cups finely grated parmesan cheese
- 1/4 cup pesto
Instructions
- Pre-heat oven to 400 degrees F. Add the parmesan cheese and pesto to a medium sized bowl and mix together until combined. You may have to use your hands to get the pesto completely mixed in.
- Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the mixture onto the parchment paper and flatten into a round shape with your hands. Repeat with the remaining cheese mixture. You will probably have to cook in batches.
- Bake chips until cheese is melted and outsides are just starting to turn brown, 5-7 minutes. Remove from oven and let cool until chips are hardened, about 10 minutes.
Notes
Cheese and pesto are both greasy foods when melted together, so feel free to dab the chips with a paper towel once they’ve cooled.
- Category: Appetizer, Gluten Free
One word – YUMMY. (And very addicting)
haha, yes!!
I made some home made pesto and Googled to find a snack to use the last of it up. This was simple and quick. The only trouble is they are very moorish!!!!
So glad you enjoyed them!
Can you make ahead and store?
This is such a great idea! And I think I have the ingredients on hand; may have to try them!
They’re so easy to make! I hope you enjoy them 🙂
This is the time to say buy buy to other chips. It looks different, and it’s going to be a snack for next NBA match.
Yah! I hope you like them!
Can they be made ahead and stored? I am having a big party and want to make them a few days before.
Hi Eden, I think that would be ok. I would just leave them at room temperature for about 1/2 hour before serving them so they’re not cold 🙂
What a fab idea to make pesto parm chips! I’ve never thought to do this. I know this would be delicious. Love your last picture especially holding up the chip!