Toasted Parmesan Rinds

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Have leftover Parmesan rinds? Toast them for a quick and tasty snack.

Photography Credit: Elise Bauer

Looking for a way to use up those Parmesan rinds collecting in your cheese drawer?

Check this out!

My French sweetheart showed me this trick the other day that was so drop-dead easy, so obvious, so I-can’t-believe-I-didn’t-think-of-this, and so good, I’ve been eating my way through Parm rinds every day since.

All you do is shave them to about a 1/2-inch, no less than 1/4-inch, thickness, spear them with a fork and toast them like marshmallows over a gas flame.

Or if you have a broiler, pop them in the broiler.

Then slice them into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure Parmesan crouton.

Toasted Parmesan Rinds Recipe

  • Cook time: 5 minutes


  • Parmesan rinds, 1/2-inch thick is perfect, no thinner than 1/4-inch thick



Gas stove, stove-top method

Remove the grate from your gas stove. If you want, line the stove below the burner with aluminum foil to catch any drippings.

Using a fork, pierce a section of Parmesan rind from the softer, non-rind side first. Put the gas on to a medium flame.

Holding the cheese rind side to the flame, gently toast it until nicely browned.

When nicely browned all over, remove to a cutting board and cut into cubes or strips.

Add to soups, salads, or just eat like popcorn.

Broiler method

Line a broiler pan with aluminum foil. Place rinds rind-side down on aluminum foil. Broil the softer, non-rind side first for a few minutes until lightly browned.

Then turn the rinds over and toast the rind side. (You toast the cheesy side first because that way when you flip over the rinds, they won't stick as much to the foil.)

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Parmeigiano-Reggiano - the Wikipedia on Parmesan

Showing 4 of 30 Comments

  • Sarah

    This is genius! I broiled my rinds. If the rinds were on the thicker side, I would cut them up after broiling them and then broil or toast them again to get them crispy on all sides. Addictive. I am adding it to everything and it’s delicious by itself as a snack! Thank yo so much for the recipe!

  • Matthew

    Good idea on the rinds. One thing I’ve done for years it so sprinkly parmesan cheese onto a greased cookie sheet in the oven. Wait until it all is bubbly, then remove and let cool. You’ll have wafer-thin, crispy cheese. Great for pretty much anything – if you can resist eating it straight from the pan!

  • Jess

    Whoa, is it National Parmesan Rind Day, today? I had just finished reading this post by Melissa Clark on the NYT Diner’s Journal when I clicked over and saw those gorgeous toasted rinds of yours! I’ve been tossing Parmesan rinds into soups and sauces for a while now, but I’ve never tried toasting them. Thanks for the inspiration, Elise!

  • rebecca h.

    I put my Parmesan and other hard cheese rinds into cooking soups. They don’t melt but they give great flavor, not cheesy, just very savory.

  • vasudha

    Wow, what a neat technique, I am absolutely going to try it out! Can it be done with other cheeses too? Jarlsberg for instance? and if not Jarlsberg, then what kinds?

    Thanks v. much!

    Great question. I tried doing it with the rind of some Gruyere, but it got messy. The outer rind wasn’t edible, it charred off and was easy to peel off. But the cheese started to drip fat over my stove as I toasted it. Not good. So I gave up. Works great with Parmesan though. ~Elise

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Toasted Parmesan Rinds