parmesan crisps

[cappuccino]

Nothing fancy to this recipe. I saw them making it on the food channel and relized what a great idea it was.

ingredients:
shredded parmesan cheese (REAL--not the stuff in green jar )
herbs (optional)

I found the easiest way to do a single serving is to sprinkle the cheese in a non-stick skillet, mix it up with some herbs (I like herbs de provence, I think they used fennel on the tv show) and cook until melty and golden. Let cool a bit and enjoy. When it cools it's crispy like a cracker. You can eat it whole as a snack or sprinkle on salads like a crouton. Yum.

I guess if you want to make a batch, just cook in the oven on (non-stick).

[jruck37]

That sounds pretty tasty... And extremely easy.

Great idea!

[cappuccino]

it is yummy! Just remember non-stick is crucial! I've tried in toaster oven and it stuck to the pan. Also tried on a different skillet that I thought was non-stick, but it stuck Works on George Foreman, but you have to put the tray underneath as some of the fat does melt off.

let me know how you like it!

[LisaS]

in my sample "Cuisine at home" they made these a little bigger than cracker size - like corn tortilla size - and then when they were fresh out of the pan draped them over a small ramekin and then let them crisp up into a little bowl - to be filled with whatever - I think their example was a meaty salad of some sort.

[Mark57]

Have you tried nuking them on some parchment paper?

I made some that way with a shredded parmesan/romano/asiago/aged provalone blend sprinkled with some Italian seasoning and they were awesome.

I'm going to try making them bigger and making bowls out of them, too. That sounds great.

[cappuccino]

all good ideas! I haven't tried nuking them, think it would require close watching not to over do it? I think on the show they baked them on the parchment paper.

[Mark57]

Takes just under a minute in my microwave, like 55 seconds or so. They go from perfect to too crispy in one second.

I think they'd work great in a toaster oven if you lined the pan with parchment paper first, it would take longer but wouldn't take the close watching.

[judoka]

I've used this recipe in the past to make similar "crackers". Very tasty:
FitTV :: Blaine's Low Carb Kitchen

[jruck37]

I just tested this out with some oregano on it. 55 seconds in the microwave. It's probably not as crispy as Cappy's, but it was delicious!

[Mark57]

Tried an aged Parrano gouda - very good
gouda with mediteranian herbs - good, but not as good as with the aged
extra sharp cheddar - tasty but didn't microwave very well, going to try an aged cheddar maybe tomorrow

Tried again with the aged parmesan blend I mentioned above, with some Italian seasoning on top but this time a little bigger. Rubbed them with a clove of garlic, then used them to dip a tomato, basil and olive oil bruschetta. Wow!!!

[cappuccino]

mmmm.

I didn't think cheddar would work because it's not hard enough. Let me know if you find one that does. I have some really aged cheddar, but it's still not as dry as parmesan.

so the gouda gets crispy too?

[Mark57]

The aged gouda from Parano does. It's hard enough to grate, which might have worked better than just nuking a slice of it.

[cappuccino]

yum! I think shredding does help, although haven't just tried a slice yet.

[Heatrae]

I think this is quite possibly the best thing I've tasted in a VERY long time!!!

I just made mine with a mix of asiago and parm- lots of herbs.

Good lord!!! Are we REALLY allowed to eat this?????

I's amazing!

[tossedup]

I just made these for the first time in a skillet and these are fantastic!! All I added was some parsley flakes. A+++ in my book