This is so easy it almost doesn’t need a recipe. I discovered these years ago. They are crispy little cheese rounds made of shredded Parmigiano-Reggiano cheese that are baked until crispy. You can actually use different kinds of cheeses.
They are great sides to soups, salads (especially Caesar Salad) and pasta. I like to put them out on an appetizer buffet…. they’re great to eat by themselves… my guests eat them like potato chips. I thought of including them in my recipes here … they will go perfectly with Champagne for New Years.
Another delicious cheese to use is shredded Asiago cheese…. they also make great crisps. The color will be slightly different with different cheeses.
As cheese is the only ingredient…quality matters…I use a good grade of cheese… the cheaper cheeses just don’t make as tasty crisps. Look for Parmigiano-Reggiano.
This is very versatile… make them any size you want… I make smaller crisps to put out with appetizers… about cracker size.
How much of the cheese is dependent on how big you make them and how many you want. About 1 cup of shredded cheese makes about a dozen 3 ½ inch ovals… I like to make them a little smaller when putting them on an appetizer buffet… I usually get between 16-18 crisps.
I use Reynolds Wrap non-stick aluminum foil… I always have it on hand for things like this… it is absolutely the best… nothing sticks to it…
They can be made ahead and stored between layers of waxed paper in an airtight container for up to 2 days at room temperature.
Parmesan Crisps Recipe
All you need:
1 cup shredded Parmigiano-Reggiano cheese
All you need to do:
Preheat oven to 350 degrees.
Grease a baking sheet or use non-stick aluminum foil on a baking sheet.
Using a small spoon, place cheese mounds on a greased baking sheet.
Flatten out mounds using the back of the spoon.
Make sure your mounds are at least 2 inches apart.
Bake for 7 to 10 minutes or until golden.
Cool on baking sheet. Do not remove until cooled completely.
Use a spatula or knife to remove from the baking sheet.
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