Parmesan Crisps are easy to make, delicious and make you look awesome in front of your friends. You can make them into crackers, garnish or a topping for sandwiches the way I do. There's really no recipe, it's just a simple method. You can use a fresh wedge of parmesan and grate it or you can buy the pre-grated parmesan in the tubs. I feel the fresh parmesan cheese has a bit richer and fresher taste and takes a little less time to cook.
Here's how you make a Parmesan Crisp:
1. PREHEAT OVEN TO 300º
I like to make sure my oven is evenly pre-heated for at least 10 minures.
2. COOKIE SHEET
Get your cookie sheet ready. Any flat cookie sheet will do, large or small. It just depends on how big you want to make your crisps and how many you want to make. On your cookie sheet place parchment paper or a Silpat (silicon cooking mat) if you have one.
3. PARMESAN CHEESE
Get your cheese ready. Use either a fresh wedge and grate it on a grater or use pre-grated cheese from the deli section of your supermarket.
You can use any amount. It just depends on how big you want to make the crisps. Here are some different ways:
• Parmesan Crisp Crackers: Put about 1 1/2 - 2 tbsp of grated cheese in a little pile. Gently spread out from center so it is about 2" round and just a few layers of cheese
• Sandwich Parmesan Crisps: Look at your bread and sprinkle cheese a little large than the shape of your bread. Add one more layer of cheese by sprinkling. You want it to all be connected evenly, but still just a thin layer of cheese.
• Parmesan Crisp Garnish: You can make crisps in any shape you want by sprinkling or using a template. Play with making them thin. If you lay the cheese very sparse you can make them appear very "lace-like"
4. SEASON
Seasoning is optional. The cheese is already salty, so you don't need salt. For a little extra flavor and color you can try different seasonings. I like to use fresh cracked pepper. I often use green szechuan peppercorns. You can also try smoked paprika, fennel pollen, caraway and really anything else you want.
5. BAKE
Bake in oven pre-heated to 300º for 8-12 minutes until golden brown. I recommend setting timer for 8 minutes and checking on them. Watch them closely until they are golden. Remove from oven and let cool and place in tupperware to keep fresh.
Recipe by Xhico
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| Parmesan Crisp as a Cracker |
Here's how you make a Parmesan Crisp:
1. PREHEAT OVEN TO 300º
I like to make sure my oven is evenly pre-heated for at least 10 minures.
2. COOKIE SHEET
Get your cookie sheet ready. Any flat cookie sheet will do, large or small. It just depends on how big you want to make your crisps and how many you want to make. On your cookie sheet place parchment paper or a Silpat (silicon cooking mat) if you have one.
3. PARMESAN CHEESE
Get your cheese ready. Use either a fresh wedge and grate it on a grater or use pre-grated cheese from the deli section of your supermarket.
You can use any amount. It just depends on how big you want to make the crisps. Here are some different ways:
• Parmesan Crisp Crackers: Put about 1 1/2 - 2 tbsp of grated cheese in a little pile. Gently spread out from center so it is about 2" round and just a few layers of cheese
• Sandwich Parmesan Crisps: Look at your bread and sprinkle cheese a little large than the shape of your bread. Add one more layer of cheese by sprinkling. You want it to all be connected evenly, but still just a thin layer of cheese.
• Parmesan Crisp Garnish: You can make crisps in any shape you want by sprinkling or using a template. Play with making them thin. If you lay the cheese very sparse you can make them appear very "lace-like"
4. SEASON
Seasoning is optional. The cheese is already salty, so you don't need salt. For a little extra flavor and color you can try different seasonings. I like to use fresh cracked pepper. I often use green szechuan peppercorns. You can also try smoked paprika, fennel pollen, caraway and really anything else you want.
5. BAKE
Bake in oven pre-heated to 300º for 8-12 minutes until golden brown. I recommend setting timer for 8 minutes and checking on them. Watch them closely until they are golden. Remove from oven and let cool and place in tupperware to keep fresh.
Recipe by Xhico
