Parmesan Thyme Crisps Recipes

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PARMESAN AND THYME CRISPS



Parmesan and Thyme Crisps image

How much easier can you get than just two ingredients? Recipe calls for thyme, but feel free to use whatever herb(s) you like. Amounts can be changed accordingly.

Provided by CulinaryQueen

Categories     Cheese

Time 10m

Yield 16 crisps

Number Of Ingredients 2

80 g parmesan cheese, grated
2 teaspoons thyme (or basil, parsley, oregano, etc.)

Steps:

  • Preheat oven to 200C/400°F.
  • Line a large baking tray with parchment paper.
  • Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total.
  • Sprinkle a bit of your chosen herb(s) over each heap of cheese.
  • Bake for 4-5 minutes until melted, lacy and golden.
  • Remove and set aside for 1 minute to firm up a little.
  • Lay each crisp on a rolling pin to curve it slightly, then cool.
  • Serve as finger food or along side or as a garnish on creamy soup.

Nutrition Facts : Calories 21.6, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.4, Sodium 76.5, Carbohydrate 0.2, Protein 1.9

PARMESAN AND THYME CRACKERS



Parmesan and Thyme Crackers image

Provided by Ina Garten

Yield 24 crackers

Number Of Ingredients 6

1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
  • Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
  • Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

PARMESAN CRISPS



Parmesan Crisps image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 15 crisps

Number Of Ingredients 5

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
  • Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
  • Note: This recipe was doubled for this episode.

PARMESAN CRISPS



Parmesan Crisps image

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.

LACY PARMESAN CRISPS



Lacy Parmesan Crisps image

A nice savoury cookie that goes well with almost any kind of soup; especially with a tomato based soup or with an autumn vegetable soup. Use fresh parmesan; do not use pre-grated parmesan in a can! If you do not like cumin, you can substitute dried thyme or rosemary.

Provided by J. Ko

Categories     Cheese

Time 20m

Yield 10 crisps, 5 serving(s)

Number Of Ingredients 4

1 cup parmesan cheese, freshly grated
1 tablespoon all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper

Steps:

  • Preheat the oven to 350°F.
  • Gently combine all the ingredients.
  • Cover a baking sheet with a piece of parchment paper.
  • Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
  • Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
  • If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.

Nutrition Facts : Calories 92.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 17.6, Sodium 306.2, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 7.9

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