Parmesan Crisps
I seriously love a salad but the side of something crunchy, salty and irresistible makes it even better! You will love these Parmesan Cheese Crisps. A few suggestions I have are use good quality cheese and a splat mat to prevent sticking and burning.
Ingredients:
- 8 ounces good quality Parmesan cheese
Directions:
- Preheat your oven to 400 degrees.
- Finely grate the cheese into a bowl.
- Line a large baking sheet with a non-stick pad or Parchment paper.
- Add a heaping teaspoon of cheese to the pan until you have six mounds, evenly spread apart.
- Lightly press the mounds out until they are flat. Push in any stray pieces that stick out.
- Bake for 5-6 minutes or until the egdes are golden brown but not all the way to the center. They will look wet, and that’s ok. If you bake them until entirely brown, they will be bitter.
- Remove from oven. They will begin to firm up almost immediately.
- Carefully remove with a metal spatula and place on paper towels. Place another paper towel on top and gently press down to absorb the grease.
- If you’d like to mold them, be sure to do it before they harden, which happens quickly. You can free hand it, or use a large wooden spoon handle to roll them up.
- Once they are completely cooled and crisp, you can store them in an airtight container between layers of wax paper for up to three days. Keep them in the refrigerator.
Makes 25-30 crisps
I like to drag my Silpat (or parchment) off of the pan to speed the cooling process up and get another batch in, but it’s up to you if you want to encourage your readers to do that. The recipe works the either way, but that just makes it go quicker.
Prep Time:
Yield:
Print
PinIngredients
- 8 ounces good quality Parmesan cheese
Instructions
- Preheat your oven to 400 degrees.
- Finely grate the cheese into a bowl.
- Line a large baking sheet with a non-stick pad or Parchment paper.
- Add a heaping teaspoon of cheese to the pan until you have six mounds, evenly spread apart.
- Lightly press the mounds out until they are flat. Push in any stray pieces that stick out.
- Bake for 5-6 minutes or until the egdes are golden brown but not all the way to the center. They will look wet, and that’s ok. If you bake them until entirely brown, they will be bitter.
- Remove from oven. They will begin to firm up almost immediately.
- Carefully remove with a metal spatula and place on paper towels. Place another paper towel on top and gently press down to absorb the grease.
- If you’d like to mold them, be sure to do it before they harden, which happens quickly. You can free hand it, or use a large wooden spoon handle to roll them up.
- Once they are completely cooled and crisp, you can store them in an airtight container between layers of wax paper for up to three days. Keep them in the refrigerator.
Notes
I like to drag my Silpat (or parcment) off of the pan to speed the cooling process up and get another batch in, but it’s up to you if you want to encourage your readers to do that. The recipe works the either way, but that just makes it go quicker.
Love these Parmesan Crisps? They go great with salad – pair with this Copycat Olive Garden Dressing. Pin to Pinterest.
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