Chips & Dip Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone baking mat. This prevents sticking and makes the crisps easy to remove.

Portion the cheese

Stir the grated Parmesan with the garlic powder, freshly ground black pepper, and smoked paprika (if using) until evenly distributed. Using a tablespoon or small cookie scoop, place heaping tablespoons of the mixture onto the prepared baking sheet, spaced about 2 inches (5 cm) apart. Flatten each mound slightly with the back of the spoon to form 2.5–3 inch (6–8 cm) rounds — they will spread a bit more while baking.

Bake to crisp

Bake one sheet at a time on the middle rack for 5–8 minutes, watching closely. The edges should turn golden brown and the centers will look set. Baking time depends on Parmesan moisture and oven; do not let them go dark brown.

Cool and crisp up

Remove from oven and let the crisps rest on the baking sheet for 2 minutes; they will finish crisping as they cool. Use a thin spatula to transfer the crisps to a wire rack. If you want perfectly flat crisps, you can press a second parchment-lined baking sheet onto them for the first minute of cooling. Repeat with remaining cheese mixture. Allow crisps to cool completely; they will become very crisp as they cool.

Store leftover crisps in an airtight container at room temperature for up to 2 days to preserve crispness.

Prepare garlic

Peel and finely grate or mince the garlic cloves. If you prefer a milder garlic flavor, smash and let sit for 5–10 minutes to mellow, or use roasted garlic (adjust quantity).

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, grated garlic, lemon juice, Dijon mustard, and olive oil until smooth and homogenous.

Season and rest

Stir in the kosher salt, freshly ground black pepper, and chopped parsley (if using). Taste and adjust seasoning—add a bit more lemon juice for brightness or a pinch more salt if needed. Refrigerate for at least 20–30 minutes to let flavors meld; aioli can be made up to 24 hours ahead.

Arrange Parmesan crisps on a platter alongside a small bowl of garlic aioli. Sprinkle the crisps lightly with the extra grated Parmesan and a small crack of fresh black pepper for presentation.

Serve immediately so the crisps remain at their crispiest. If storing, keep crisps and aioli separate; crisps will soften if left in contact with the dip.