|
|
 |
Parmesan Crisps |
 |
|
| Ingredients: |
Freshly grated Parmesan Cheese [The pre-packaged stuff, usually found in the pasta aisle, is too dry.]
Parchment paper
|
|
| Procedures: |
Using the main blade of the food processor, in batches, grate the Parmesan Cheese
Cover a few baking sheets with parchment paper
Put level teaspoons (Resist the urge to use heaping teaspoons!) of the mixture on parchment paper, spacing about 2" between piles; press down.
Bake at 375o for 4 1/2 minutes or until flat and bubbly.
Remove the parchment paper from the baking sheet and transfer the circles from the parchment paper to paper towels.
They'll crisp up over time.
|
|
| Notes: |
2024-10-14: 8 to go with Romaine splits and goat ravioli.
2024-09-26: Lyd shredded some imported hard cheese that I mixed with the Parmesan. Heaping tablespoons were topped with ground pepper. Baked at 6 minutes at 375, they were too thick and a bit chewy. They need to be “pressed down.”
2024-07-29: 7 made to go with Romaine Splits. I used 5 minutes and Lyd recommended 6 minutes.
2024-03-02: 9 to go with Romaine Splits and Lobster Maslo.
2010-07-02: Added to our cookbook.
| |
|
12/04/2024
|
| |
