CRACKED PEPPER-PARMESAN CRISPS
Please plenty of people with Cracked Pepper-Parmesan Crisps! Saying that 10 times fast might be hard, but these parmesan crisps are easy to bake and fun to serve.
Provided by My Food and Family
Categories Holiday Recipes
Time 10m
Yield 5 servings, 3 crisps each
Number Of Ingredients 3
Steps:
- Heat oven to 350ºF.
- Combine cheeses. Spoon into 15 mounds, 2 inches apart, on baking sheet, using about 1 Tbsp. cheese mixture for each. Flatten mounds slightly. Sprinkle with pepper.
- Bake 6 min. or until golden brown, rotating baking sheet after 3 min.
- Transfer immediately to wire racks; cool completely.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 8 g
PARMESAN BLACK PEPPER CRISPS
A two ingredient delight! Watch them carefully while baking to avoid burning. Perfect for low carb diets! From the Recipe Institute.
Provided by Lorac
Categories Cheese
Time 7m
Yield 24 crisps
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet.
- Flatten the cheese mounds with the back of a spoon.
- Top each mound with a pinch of black pepper.
- Bake 1 1/2 - 2 minutes until just lightly browned.
- Cool 2 minutes, carefully remove to a rack cover with paper towels.
- Can be stored in the refrigerator in an air tight container for up to 3 days.
Nutrition Facts : Calories 36.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 127.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 3.2
CUMIN-PARMESAN CRISPS
Categories Cheese Bake Cocktail Party Parmesan Spice Pan-Fry Bon Appétit
Yield Makes about 8
Number Of Ingredients 3
Steps:
- Mix cheese and cumin in medium bowl. Spray medium nonstick skillet with nonstick spray; heat over medium heat. Sprinkle 3 tablespoons cheese mixture in 4-inch round lace-like pattern over bottom of skillet. Cook until cheese is melted, bubbling and golden brown, about 4 minutes. Remove skillet from heat. Using thin metal spatula, carefully and gradually loosen edges of cheese crisp; gently transfer to paper towels to cool. Repeat with remaining cheese mixture, cooking 1 cheese crisp at a time and spraying skillet with nonstick spray before each crisp is cooked. Cool. (Can be made 6 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.
LEMON-PEPPER PARMESAN CRACKERS
Steps:
- In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
- Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.
PARMESAN THYME CRISPS
Super simple but can be spiced up if you like with cayenne or other spices. Store in an airtight container, layered between waxed paper.
Provided by Valerie
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
- Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 0.7 g, Cholesterol 13.3 mg, Fat 4.3 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 231.2 mg, Sugar 0.1 g
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- Remove from the oven and let cool. Once it’s cool enough to handle, remove the cheese from the foil and crack it into rough, bite-sized pieces. Store in an airtight container in a cool, dry place.
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