Everyone should be making these yummy cheese crisps. I made them with parmesan (I bought it pre-shredded…shhh…) and they are beautiful and delicious. Since I used pre-shredded (that’s actual shredded parmesan, NOT the shelf-stable
Krap Kraft pulverized stuff) it took me all of 15 minutes to make and that includes the time I spent savoring the first one.
Simply put, oil a piece of parchment on a baking sheet, take a tablespoon of shredded parmesan and make a little circle (I got 11 rounds on my sheet pan but probably could have gotten away with more since they don’t spread out much), bake them at 350 for about 6-7 minutes. (Recipe says 5-6 but mine took a little longer – just keep an eye on them.)
Unlike potato chips, these crisps are so satisfying you CAN eat just one…and not the whole bag!
Check out the original recipe here.