Herbed-Parmesan Crisps

I too have made these in the past-but i make them in a nonstick omlette pan on the stove. Another trick is just before they harden you can place over the bottem of a glass of mug (depending on the size you want) and light press down the sides. You end up with a litte basket like thing. I use that as individual salads when i have guests. You can make them in advance and store in an air tight containier. Makes a nice presentation.
Herbed-Parmesan Crisps
Herbed-Parmesan Crisps

PREP TIME

10

minutes

TOTAL TIME

16

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

16

minutes

SERVINGS

12

servings

Ingredients

  • 4

    oz Parmesan cheese, such as Parmigiano-Reggiano, finely shredded (about 1 1/2 cups)

  • 2

    Tbsp chives, fresh, minced

  • 2

    Tbsp parsley, fresh, minced

  • 1/2

    tsp black pepper, freshly ground

Directions

Preheat oven to 425ºF. Line two cookie sheets with parchment paper (or coat with cooking spray). Place scant tablespoons of cheese on prepared pans, about 1 1/2- to 2-inches apart. Flatten out each pile of cheese into an oval shape; sprinkle with herbs and pepper. Bake until cheese crisps turn golden and resemble lace cookies, about 5 to 6 minutes. Cool on pan until set and then remove to wire rack to cook completely. Yields 2 cheese crisps per serving. Notes Using a high-quality Parmesan cheese has a very big impact on the flavor of this recipe.

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