If you love toasted cheese, parmesan crisps allow you to have all the glory of it without having to consume the bread or crackers that might go underneath. The recipe is simplicity itself:
Pre-heat oven to 350 degrees Fahrenheit.
Prepare two cookie sheets by lining each with parchment paper.
Mix 3/4 cup shredded cheddar cheese, 1 1/2 cups shredded parmesan cheese , and 1/4 cup of all-purpose flour. Season with fresh-ground black pepper (and herbs, if you wish).
Make small piles of mixture on the cookie sheets, about 15 to a sheet (standard 12 inch by 16 inch sheets), and flatten gently.
Bake for 6 to 8 minutes, until lightly browned. Remove pans from oven and let cool before lifting the crisps from the sheets. Makes 30 crisps.
If you make these without the flour, they will be lacier and chewier.
Pre-heat oven to 350 degrees Fahrenheit.
Prepare two cookie sheets by lining each with parchment paper.
Mix 3/4 cup shredded cheddar cheese, 1 1/2 cups shredded parmesan cheese , and 1/4 cup of all-purpose flour. Season with fresh-ground black pepper (and herbs, if you wish).
Make small piles of mixture on the cookie sheets, about 15 to a sheet (standard 12 inch by 16 inch sheets), and flatten gently.
Bake for 6 to 8 minutes, until lightly browned. Remove pans from oven and let cool before lifting the crisps from the sheets. Makes 30 crisps.
If you make these without the flour, they will be lacier and chewier.
I can testify to how delicious these are in both forms - a real treat and very festive-looking besides!
ReplyDeleteBarbara Armstrong