Parmesan crisps are not for the feint of heart. They are pure, unadulterated decadence. They’re also easy to pull off in a pinch and perfect for parties when the host asks you to contribute a little something. Not to mention the fact that they look fairly impressive.
Aside from parchment paper, you need only two ingredients; red pepper flakes (like the kind you sprinkle on pizza) and parmigiano-reggiano cheese (I find it melts better than parmesan). If you don’t like spicy, skip the red pepper flakes and go for a plain parmesan crisp. I’ll show you how to do both.
First, preheat the oven to 400 degrees. Then, grate your parmigiano-reggiano into a bowl. Start with a half a cup to a cup of grated cheese and go from there depending on how many crisps you want to make. You can measure it out like so.
Or feel free to grate it directly into your mixing bowl. I make sure to lay the grater face down so that the cheese doesn’t go everywhere. It’s the only method that seems to work for me, but I’ll take tips if you’ve got ‘em.
Add as much red pepper as you like. A few good shakes makes it nice and spicy. Toss with your fingers to combine.
Then, place the cheese in small mounds on the parchment and use your fingertips to gently press each mound.
Bake at 400 degrees for 4 to 5 min, cool and remove from parchment. The crisps should be in nice, stiff wafers. They are fragile, so handle with care.
If you prefer a non-spicy version, simply skip the step with the red pepper but do everything else the same way. Your crisps will look like so.
I truly love this recipe. It’s so easy to make and the parmesan crisps have a rich, nutty, salty flavor that people crave which makes them a nice contrast to the typical sweets served at holiday parties. And, let’s face it, everyone loves cheese! I hope you enjoy these as much as I do.
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