Parmesan Thins Recipes

PARMESAN CRISPS

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 WAFERS

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

PARMESAN CHEESE CRISPS RECIPE BY TASTY

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!

PARMESAN THINS

Steps:

• I make this without measuring, so I'm guessing on the quentities, experiment!
• Mix all ingredients thoroughly.
• If sticky add a little more flour.
• Heat a very heavy based frying pan with NO OIL!
• Place a tbsp full of mixture in the pan and spread out to make a thin biscuit.
• cook until it has solidified (the cheese melts and the butter evaporates).
• Serve with"Vegetables and Pesto" or any other meal that needs a bit of a crunchy texture with it.

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

VEGETABLES WITH PESTO AND PARMESAN THINS

Steps:

• ------Pesto sauce---------.
• Lightly toast pine nuts.
• In a food processor (or with a pestle and mortar), mix the basil, pine nuts and cheese into a paste.
• Add oil and blend to a smooth paste.
• Keep in an airtight jar in the fridge.
• ------Vegetables-------.
• Bake the potatoes until they are soft, let them cool and split them in half.
• Sprinkle a little salt and Cayenne pepper onto the potatoes and using a knife put small"slits" into them.
• Using a steamer, cook the broccoli and the asparagus for no more than 3 minutes on a very high heat, they must be crisp, not mushy.
• Place in an oiled oven dish on a low heat to keep warm.
• Using a large skillet, heat butter and oil and fry the potatoes until slightly crispy on the flat side. Set them aside.
• Add more butter if necessary and fry circles of aubergine and the Courgette until cooked but crisp.
• Place in the oven dish.
• Now fry the asparagus, coat with butter and oil thats in the pan, don't let it cook too much or they will loose the crunch.
• Add broccoli and toss in the butter.
• Set aside in the oven dish Add cherry tomatoes and"caramelize".
• Warm plates.
• Set up as follows:Take Parmesan thins and place to one side of plate.
• Put asparagus fanning out from the parmesan, with a cherry tomatoe between each piece.
• Arrange other ingredients as is convenient.
• Heat up some double cream and add 4 Tbsp pesto.
• Drizzle over the vegetables.
• Accompany with a chilled white wine and serve "Mushroom Puffs" as the main course.

PARMESAN CRISPS

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.

PARMESAN THYME CRISPS

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.