Who Doesn’t Like Parmesan?
Parmesan cheese crisps are easy and simple to snack alone or include with a salad. Of course, it should go without saying that the better the Parmesan cheese, the better the taste. Always purchase the best you can afford when making something that will stand alone like this. When cheese is incorporated into a recipe it is not as necessary to have the type of quality I am talking about here.
Did you know that Grana Padano parmesan cheese is a hard, slow-ripened, semi-fat, cows milk cheese from Italy? It has a bit milder taste than Parmigiano Reggiano and is less expensive. The famous Parmigiano Reggiano cheese comes from the Emilia Romagna region, strictly regulated and is sealed with its name.
- Good quality parmesan cheese, shredded
- Preheat the oven to 400°
- Shred Parmesan cheese.
- Line a baking sheet with parchment paper. A Silpat baking mat can also be used and is very helpful. Even though both of these surfaces are non-stick, I still like to spray a very light coat of cooking spray prior to beginning.
- Place heaping tablespoons of Parmesan cheese on the baking sheet spacing them about an inch apart. Gently pat down each mound of cheese to flatten just a bit. The thinner the cheese the crispier the crisp will be.
- Bake for 5 minutes until crisp and golden. Remove from oven and cool on pan for a few minutes.
A Silpat baking mat is great for this recipe. You can use parchment paper if you don’t have one. If you bake, consider getting one – you’ll love it!
Editors Note: This recipe was originally posted on October 1, 2015. We are sharing again to give readers another peek at this easy and delicious idea!