Parmesanandthymecrisps Recipes

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

Ingredients

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 CRISPS

Parmesan Crisps image

Provided by Ina Garten

Categories appetizer

Time 45m

Yield 15 crisps

Number Of Ingredients 5

Ingredients

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.

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