Cheese Crisps with Parmigiano Reggiano
You know when you make a grilled cheese and some of the cheese falls onto the plan and gets all crispy? These crunchy lil' cheese crisps are kind of like that, only bigger. They make a quick and easy appetizer or snack, and make for a festive flavorgasm when combined with herbs like thyme or rosemary.
- 1 cup Parmigiano Reggiano freshly grated
- 1/3 teaspoons cayenne pepper
- 3 teaspoons rosemary
Preheat oven to 375°F.
Mix ingredients together in a medium bowl.
Use a tablespoon to measure out the mixture, then spread it onto a silicone mat in a a 2" circle. Pat down any piles of cheese and fill in any holes.
Bake until golden, about 8-10 minutes.
Let cool until crisp, about 6 minutes. Carefully remove from the mats with a spatula.
Break apart into smaller crisps.
Repeat with remaining cheese.
Store in an airtight container. Will keep 2 - 3 days.
Makes 20-24 smaller crisps.
You can also use a ¼ cup to make long oval crisps. You'll get about 8-12 of those.
Try this recipe with other hard cheeses, like gouda, pecorino, and cheddar.