Blog | How to Make Parmesan Crisps
How to Make Parmesan Crisps
May 9, 2011
As spring fades into summer, I eat more salads. So I wanted to share with you how I make my favorite salad topper: Parmesan crisps. This might be the easiest recipe I've ever shared. And you know how much I love easy recipes!
You'll need a block of Parmesan cheese. I use a fairly inexpensive Parmesan. For these crisps, Italy's wonderful Parmigiano-Reggiano isn't required. In fact, I think they work a little better with a cheaper cheese.
Grate the cheese right before making the crisps. This step is important. You don't want the cheese to dry out and, for this recipe, pre-grated cheese (no matter how much they tell you it is "just like" freshly grated) won't work. So, grab your cheese grater!
For small crisps, grate about one tablespoon of cheese per crisp.
Measure the cheese.
And plop the cheese on a lined baking sheet. I only make three at a time. But I could have easily baked six on this pan.
Those piles of cheese turn into lacy crisps after about five minutes in a 400°F oven.
For a small salad, I like one crisp. For a large salad, two.
Click here for the recipe!