Easy Cheesy Crisps
Here is a wonderfully easy recipe for a cheese crisp that will have your guests wondering how you got such a delectable, professional result. And the best part: one ingredient!
You'll need about a cup of grated Parmesan—fresh grated, not the powdery stuff in the can—for c. eight crisps. Pile a tablespoon or two or three on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the top of the piles; there should be at least three inches between mounds...these babies will expand.
Bake 4-6 minutes until light golden brown...stay near the oven as it happens FAST. To turn them into a shape, “drape” over a glass or a rolling pin or some other cylindrical object while crisps are still warm.
Experiment with other hard cheeses: Asiago, Romano, or a combination of these with Parm. For a different crisp—lacier and softer—try cheddar.
I learned these crisps from the Carbillo culinary program students...it got them a well-deserved standing ovation.