Herbed-Parmesan Crisps

By srod117

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.

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

Preparation

Step 1

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.