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4 from 2 votes

Parmesan Cups and Bowls

Edible bowls are fun! Before I decided to change my ways, I lived in a world of bowls made from entire loafs of bread and/or the occasionally massive fried tortilla. Those days are behind me, but ... that doesn't mean that the edible bowl has been lost on me! Edible bowls can still exist in the form of ... melted parmesan cheese!

This recipe is a little difficult to present in that different brands have different amounts of water within them (more moisture means a longer cooking time). Also, a bowl doesn't need to be tiny. You could make a huge bowl, if you've got the equipment for it!

Ultimately, the method is this: Spread a thin layer of parmesan cheese on the bottom of a non-stick pan and simmer over medium-low heat until its moisture has all evaporated and the color has somewhat darkened to a yellow-orange. CAREFULLY pry the hot melted fried cheese disk out of the pan and drape it over the top of an upside-down bowl. Do this quickly, as the cheese will begin to harden the moment it touches the cool air. Try and do it all in one swift motion. Let it sit there for 5 minutes, then remove. Cheese bowl!

In my case, I made very small piles of cheese on top of a silicon baking mat and baked at a low temperature for about 10 minutes. Then, I removed them and quickly pressed them into the top of an upturned mini-muffin pan, where they hardened.

Large or small, you can fill them with things like salads, other cheeses, fruits, etc. I wouldn't suggest filling them with liquids, though ... they're kinda leaky!

Note: Larger ones are easier to form.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 Servings
Calories: 53.875kcal
Author: DJ Foodie


  • 1 cup parmesan cheese grated


  • Pre-heat oven to 275 F.
  • Make 8 small circular piles of cheese on your baking mat. Pat them down and spread each pile, so that the cheese is even throughout the small circle. Each circle should have a diameter of about 2-1/2 inches.
  • Place a series of 8 shot glasses, or a muffin pan, or a mini-muffin pan on the counter top, all upside-down.
  • Watch the cheese. It will melt and start to look yellow-orange and will mostly stop bubbling, when it's ready. Remove the tray and with a thin spatula, or even a butter knife, pry each circle off the mat and QUICKLY drape each circle over each upturned cup. Be careful not to burn yourself, but be quick, so they don't harden on the tray or in the air. They should harden on the cups.
  • After a few minutes ... remove and full with stuff!


Serving: 8g | Calories: 53.875kcal | Carbohydrates: 0.5g | Protein: 4.75g | Fat: 3.625g