parmesan basil crisps parmesan basil crisps Israeli Kitchen These are a great substitute for croutons, packed with flavor. (Photo: Sarah F. Berkowitz)

Parmesan basil crisps

A 5-minute, 2-ingredient recipe that gets you an awesome, crunchy snack or salad topper.

  • Yield: 12 crisps
  • Prep time: 5 minutes
  • Cook time: 4 minutes

I don’t know if the Israelis invented these incredible frozen herb cubes, but they’re the only ones I see in grocery stores. It’s quite brilliant, actually. All the flavor of fresh ready for you on your freezer door whenever you need it. And yes, there’s nothing quite like fresh, but these cubes come pretty close. They’re infinitely better than the dried varieties, and can be found at Trader Joe’s or specialty stores that sell Israeli products.

This has got to be the easiest recipe I've ever made. And it yields such a cool, crispy snack. For a gourmet presentation, place a crisp at the top of individual salad bowls before serving, or into a soup bowl. These crisps can also be served with marinara for a delicious dipping experience!


  • 6 frozen basil cubes, defrosted (I used Dorot brand)
  • 12 heaping tablespoons grated parmesan


Preheat oven to 400°. Line a baking sheet with parchment paper.

Mix parmesan with basil cubes.

Place heaping spoonfuls onto the baking sheet, and flatten slightly. Leave space for the crisps to spread as they bake. Bake for 4-5 minutes, or until crisps just begin to turn golden at the edges.

Allow to cool, and then carefully transfer to paper towel to catch excess oils. Store extras in airtight container in the fridge. Best fresh from the oven.

Related Topics: Appetizers

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