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Parmesan Crisps

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Ina Garten, modified ~ The original recipe uses ½ teaspoon kosher salt, but based on reviews of it being too salty, I omitted the salt from my recipe. Parmesan cheese is salty enough. However, this is a bit peppery, so you can use half the pepper if you prefer. I didn’t use thyme because I didn’t have any fresh & I wasn’t sure how this particular recipe would turn out with dried thyme.

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Rate this recipe 4.5/5 (18 Votes)

Ingredients

  • 1 cup freshly grated Parmesan cheese
  • 1 TB flour
  • 1 tsp chopped fresh thyme
  • 1/2 tsp pepper

Details

Servings 15
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350° F. Line 2 baking sheets with parchment paper or a silpat—or use 1 pan & work in batches. Combine all ingredients in a small bowl. With a measuring spoon, spoon level tablespoons of the cheese mixture onto the baking pans, spreading each round into a 3” disk ~ a biscuit cutter is helpful to keep a border. Toss the mixture each time & scoop from the bottom of the bowl to be sure to get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown ~ 10 minutes worked for me. Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature as an appetizer, with salad, or with soup.
~ Makes about 15 crisps

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