Ingredients
Ingredients
- 1 cup grated Parmigiano Reggiano cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to melt and crisp the cheese quickly.
- Prepare baking sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent the cheese from sticking and facilitate easy removal.
- Form cheese mounds: Spoon tablespoon-sized mounds of grated Parmigiano Reggiano cheese spaced about 2 inches apart onto the baking sheet, flattening each mound slightly with the back of the spoon to form thin discs.
- Bake the crisps: Bake in the preheated oven for 5-7 minutes, or until the cheese melts, bubbles, and turns golden brown around the edges, indicating a crispy texture.
- Cool the crisps: Remove the baking sheet from the oven and allow the parmesan crisps to cool completely on the sheet, where they will harden and become crunchy.
- Serve and store: Once cooled, lift the crisps gently from the parchment paper and serve immediately or store in an airtight container to maintain freshness.
Notes
- Watch the crisps closely during baking as they can burn quickly once golden.
- For variation, sprinkle with a pinch of black pepper, garlic powder, or Italian herbs before baking.
- Use finely grated Parmigiano Reggiano for best results; pre-grated or shredded cheese may not crisp up properly.
- Allow crisps to cool fully to attain optimum crispiness.
- These crisps are great on their own, as a garnish for soups or salads, or paired with dips.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
