I spent way too much time today making and eating Parmesan crisps today. These are little cheese crisps that you eat like a cracker. Mmm...
There's really nothing to making them.
- Preheat the oven to 350 degrees (Gas Mark 3).
- Line a cookie sheet with a Silpat (btw, Silpats are the best thing in the world...)
- Make little mounds of shredded Parmesan cheese, how big depends on the size you want your final crisp. I like the little bite sized ones best. The cheese with spread a bit. Don't make the center too peaky or the cheese will be too thick in the middle.
- Top the mounds with a little pepper or other seasoning if you like. (I'll try cayenne next time.)
- Pop the sheet into the over for 10-12 minutes, until the crisps are toasty brown. I found I had to turn the cookie sheet around after 6-7 minutes to keep the cooking even.
- Once they're done, take the sheet out and let the crisps cool a bit (they can still be a bit chewy until they cool off.)
So easy to make and so tasty. I discovered the time it takes a new batch to cool off and get eaten is about the time it takes to bake the next batch. How convenient.
I don't know how well they keep because none survived the day. Maybe I'll figure that out some day...