Parmesan Crisps

Parmesan Crisps

prep time

minutes
cook time

minute
servings
12-20

Ingredients







Cooking Instructions

For skillet:


1

Brush the bottom of a heavy, nonstick 10- to 12-inch skillet with a film of olive oil. Heat on medium until hot, not smoking. Sprinkle about 2 tablespoons of the grated cheese over the skillet bottom, forming a 4-inch round. Repeat until the skillet is filled, but not crowded, with the crisps.


2

Fry until the cheese melts and the edges of the rounds are crisp. If the crisps puff up, press down with a spatula to keep flat. After the cheese spreads, bubbles, and firms, flip over with a spatula and cook the second side until golden and crisp.


3

Drain on a rack lined with paper towels, and blot lightly to remove any excess oil. Cool to room temperature.


4

To form a "basket" with the crisps, shape the hot rounds (make larger, if preferred) around the bottom of a glass or cup in a bowl form. Cool and fill with a salad of micro greens.


For oven:


1

Place the rack in the middle of the oven and Heat oven to 350°F. Line a lightly greased baking sheet with parchment paper.


2

Mix the parmesan and flour together. Using a tablespoon, place mounds of the mixture on the prepared baking sheet, about 4 inches apart. Flatten the mounds into 3-inch circles. Bake the crisps 8 to 10 minutes, or until golden. Cool the crisps until completely cool on the baking sheet. Remove with a spatula. Repeat the process until all of the cheese is used.


3

Crisps can be prepared 2 days ahead. Store in an airtight container, separating the crisps with waxed paper.


Ingredients







Cooking Instructions

For skillet:


1

Brush the bottom of a heavy, nonstick 10- to 12-inch skillet with a film of olive oil. Heat on medium until hot, not smoking. Sprinkle about 2 tablespoons of the grated cheese over the skillet bottom, forming a 4-inch round. Repeat until the skillet is filled, but not crowded, with the crisps.


2

Fry until the cheese melts and the edges of the rounds are crisp. If the crisps puff up, press down with a spatula to keep flat. After the cheese spreads, bubbles, and firms, flip over with a spatula and cook the second side until golden and crisp.


3

Drain on a rack lined with paper towels, and blot lightly to remove any excess oil. Cool to room temperature.


4

To form a "basket" with the crisps, shape the hot rounds (make larger, if preferred) around the bottom of a glass or cup in a bowl form. Cool and fill with a salad of micro greens.


For oven:


1

Place the rack in the middle of the oven and Heat oven to 350°F. Line a lightly greased baking sheet with parchment paper.


2

Mix the parmesan and flour together. Using a tablespoon, place mounds of the mixture on the prepared baking sheet, about 4 inches apart. Flatten the mounds into 3-inch circles. Bake the crisps 8 to 10 minutes, or until golden. Cool the crisps until completely cool on the baking sheet. Remove with a spatula. Repeat the process until all of the cheese is used.


3

Crisps can be prepared 2 days ahead. Store in an airtight container, separating the crisps with waxed paper.


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