PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
PARMESAN CHEESE CRISPS RECIPE BY TASTY
Here's what you need: shredded parmesan cheese, dried basil
Provided by Tiffany Lo
Categories Snacks
Time 30m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
- Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
- 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
- Enjoy!
Nutrition Facts : Calories 31 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
LACY PARMESAN CRISPS
Categories Cheese Bake Cocktail Party Quick & Easy Parmesan Gourmet
Yield Makes 12
Number Of Ingredients 3
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
- Grate 1 cup Parmigiano-Reggiano using large holes of a box grater.
- Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner, then flatten each mound lightly with a metal spatula to form a 3-inch round.
- Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
- Repeat procedure with remaining cheese to make more crisps.
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
- Cool slightly and loosen with a metal spatula. Serve at room temperature.
PARMESAN-PRETZEL CRISPS
I love this recipe because I usually have the ingredients on hand and it is so easy to prepare. It's one of those snacks that makes guests think you've gone the extra mile. -Pauline Porterfield, Roxboro, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.
Nutrition Facts : Calories 16 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PARMESAN CHEESE CRISPS
These are crispy and yummy and so easy to make. They go great with soup, and also look pretty with a tossed salad. You can either do these in a non-stick fry pan or in the oven on a well-greased parchment sheet. You need one tablespoon of cheese for one crisp.
Provided by Mimi in Maine
Categories Cheese
Time 13m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- IN A FRYING PAN:.
- If you choose the non-stick fry pan on top of the stove, spray the pan with cooking spray and put one tablespoon of cheese for each crisp in the pan.
- Flatten out a little in the pan with the back of a spoon.
- On a medium heat cook them till you can safely turn them over and cook on the other side--you don't want to burn them.
- Carefully take out and put on paper towel to dry.
- OVEN:.
- If you do this in the oven, heavily grease with butter or spray with cooking spray, and do the same as above.
- Put in a 350 degree oven for about 6-7 minutes, watching carefully so they don't burn.
Nutrition Facts : Calories 21.6, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.4, Sodium 76.5, Carbohydrate 0.2, Sugar 0.1, Protein 1.9
PARMESAN CHIPS
These are a carb free chip that I found while looking for recipes for a party for a friend with special diet needs. I made a batch of these to see how they tasted and my family ate them all up. So I made a second batch for the party.
Provided by Junebug
Categories Lunch/Snacks
Time 10m
Yield 1 Batch, 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Spray cookie sheet and with a paper towel and wipe most off, leaving only a very thin film.
- Place 1-2 TBSP grated cheese on cookie sheet and pat down to a circle.
- Place chips 2" apart.
- Bake 4-5 minutes, watching closely to avoid burning.
- Remove from oven when edges just barely start to brown.
- Cool on cookie sheet 5 minutes.
- These will stay fresh for days in plastic bags.
GARLIC-PARMESAN CRISPS
Instead of buying snack mixes that are loaded with preservatives, I like to make my own. People find these tasty crisp irresistible, I always keep a couple of batches on hand for anytime snacking.-Kathleen Sowinski, Lompoc, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp.
Nutrition Facts :
PARMESAN CRISPS
Fantastic topping for soups or pasta
Provided by keelbreeze
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Prep a baking tray & cover in greaseproof paper.
- Put a round former of your choice on the tray & fill with finely grated parmesan
- Here is the recipe in full
- . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
- 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
- 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
- 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
- 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
- Enjoy.
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