These cheese puffs are so crispy and crunchy. You only need 1 ingredient to make them and they are so easy to make. They only take a few minutes to make and there is no frying required.
A pile of Cheese Puffs

These cheese puffs are so fun to eat. They can be eaten as a snack, sprinkled in salad or soups, and more.

Ingredients

  • Parmigiano Reggiano rinds: It’s important to use authentic Parmigiano Reggiano because the rind is key. It will not work with just Parmesan cheese. It also may not work with Parmesan cheese rinds which sometimes are made with wax and are no longer edible. Parmigiano Reggiano cheese rinds are edible. They are often used to flavor soups or sauces. You can use leftover Parmigiano Reggiano rind you may have or you can also buy Parmigiano Reggiano rinds. Many grocery stores sell it in the deli and cheese section, sold by the pound.

How to Make Crunchy Cheese Puffs

  • Cut the rinds into small 3/4 inch cubes.Parmigiano Reggiano rinds and then cut into squares
  • Place a few rinds on a large microwave-safe plate, spacing them about 1.5 inches apart. Make sure you use a flat plate because if the plate is curved, the cheese puffs will slide and stick together as they cook.
  • Microwave the rinds for about 60 seconds. Cooking time will vary for these, so I do recommend watching your microwave closely. Remove the puffs from the plate before they cool and start to stick to the plate and place them on parchment paper to cool. Allow the puffs to cool fully and finish crisping before eating.

Two crispy cheese puffs

Texture

These puffs have a very crunchy crispy texture. If they taste chewy, you may not have cooked them long enough or there might be too much cheese still on the rind.
A crispy cheese puff cut in half

Expert Tips

  • The cook time will vary depending on your microwave and the amount of cheese left on the rind. I recommend with testing 1 at a time to determine the ideal cook time and then you can cook more at a time.
  • You don’t want to cut the rind too big because then the cheese just ends up melting and won’t crisp or puff up well.
  • It is important to use authentic Parmigiano Reggiano rinds. Authentic Parmigiano Reggiano rinds usually has “Parmigiano Reggiano” stenciled on the rind.

Crispy cheese puffs in a pile

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5 from 1 vote

1 Ingredient Crispy Cheese Puffs

Turn Parmigiano Reggiano rinds into crispy, savory puffs with just a minute in the microwave. These crunchy bites are perfect for adding to charcuterie boards, snack mixes, or using as croutons in salads or soups.
Servings: 15 puffs
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
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Ingredients

  • 1/2 cup (85 g) Parmigiano Reggiano rinds, cut into 3/4 inch cubes

Instructions
 

  • Arrange a few Parmigiano Reggiano rind cubes onto a large, flat, microwave-safe plate, rind side down, leaving about 1.5-inches space between them. Make sure to use a flat plate and not a curved plate because the cheese rinds will slide into each other as they cook if the plate is curved. See note section for my recommendation on figuring out your ideal cooking time before moving onto step 2 and cooking all your puffs.
  • Microwave on high for about 60 seconds or until they puff up. Cooking time will vary for these depending on your microwave and how much cheese is left on the rind. I used a 1100 watt microwave. If your wattage is higher, you may need to adjust the power before cooking. If your wattage is lower, you may need a longer cook time.
  • Remove the cheese puffs once they are done and place them on parchment paper to cool. I recommend using food safe gloves since the puffs will be quite hot. I recommend moving them off the plate because they do start to stick to the plate as they cool. If you try to eat the puffs while they are still warm or hot, they will be more chewy and not fully crispy. They should be fully crispy once cooled. If they are not fully crispy, they may need a longer cook time.
  • Store uneaten puffs in an airtight container in the fridge or freezer.

Notes

  • Finding ideal cook time note: I recommend testing cooking just 1 rind cube first and watching your microwave closely. I used a 1100 watt microwave and cooked mine for 60 seconds. Cooking time will vary for these depending on your microwave and how much cheese is left on the rind. If your microwave wattage is higher, you may need to adjust and lower the power before cooking. If your wattage is lower, you may need a longer cook time. If your cheese seems done before 1 minute, stop your microwave before the cheese begins to burn. If at the 1 minute mark, your cheese has not fully puffed up or doesn't feel crispy on the outside, then it may need longer than 1 minute. Most of the ones we tested were done at 1 minute but some needed 90 seconds. Once you determine the ideal cook time, you can then cook several at a time, with the arrangement in step 1 of the instructions.
  • Make sure to use authentic Parmigiano Reggiano rinds. They are often sold at the grocery store by the pound in the deli and cheese section. I purchased mine from Whole Foods and Lazy Acres Natural Market.
  • This recipe yields approximately 15 puffs and the nutrition estimate is for 1 puff.
Serving: 1puff, Calories: 23kcal, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 38mg
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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