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Feta & Parmesan Crisps

Savory, crunchy and fresh, these little salad-topped bites also happen to be gluten-free! Usually made with parm only, I used feta and I love the results. Feel free to top with anything you like!


1 cup finely grated Parmigiano-Reggiano  

1 cup crumbled feta (6 ounces)

1 tablespoon potato starch

1/2 teaspoon freshly ground black pepper 

1/2 cup dill, roughly chopped

½ cup whole parsley leaves

½ cup whole cilantro leaves

Juice from ½ lemon

Kosher salt, to taste

Freshly ground black pepper to taste 

Pomegranate seeds, for garnish


Make the crisps: Preheat the oven to 400F. Line a large baking sheet with parchment paper.  In a large bowl, combine both cheeses, potato starch and pepper. Scoop 3 tablespoons of the cheese mixture onto the baking sheet and spread it gently to help create a round 3-inch circle. Gather any crumbs that escape back into the circle. Bake until the edges are crisp and deeply golden, 12 minutes. Cool slightly (they will crisp more).


In a medium bowl, toss the dill, parsley, cilantro, lemon juice, salt and pepper.


Top each round with 1½ tablespoons (or more if you are in the mood for a mountain of herbs!) of the herb salad. Garnish with pomegranate seeds. 

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