Probably one of my favorite things ever.
Ricotta. Cheddar. Mozzarella. Pepperjack. Brie. Anddddddd Parmesan! Classic Italy, Classic home cooking. And all parmesan crisps are are baked bits of parm! Perfect for snacking on as an appetizer, and so easy to make. Plus, they’re so pretty! Just look at them!
- 3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano, but domestic will work too)
- 1 1/2 teaspoons all-purpose flour
Putting ’em together:
Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. Spoon level tablespoons of mixture in mounds about 4 inches apart, and spread out into little circles. Bake crisps in middle of oven until golden, about 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.
Here’s the link to the original recipe: