Best 15 Parmesan Crisps With A Kick Recipes

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
• Cool slightly and loosen with a metal spatula. Serve at room temperature.

PARMESAN CRISPS WITH A KICK!

Steps:

• Preheat oven to 400ºF (200ºC).
• In a large bowl combine all ingredients. Place 2 tablespoonfuls of parmesan mixture onto a parchment lined cookie pan, spacing approximately 2" apart. Bake 5-7 minutes or until light and golden, being careful not to burn. Remove from oven and let sit for 2 minutes.
• Using a small spatula carefully remove from pan and place on a rack to cool. Alternatively place on a rolling pin or cup to cool for an interesting curved shape (after sitting for the 2 minutes).

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
• Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
• Note: This recipe was doubled for this episode.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
• Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden. Cool slightly and loosen with a metal spatula. Serve at room temperature.

PARMESAN CRISPS

Steps:

• Preheat the oven to 300 degrees.
• Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

PARMESAN CRISPS

Steps:

• Preheat the oven to 300 degrees.
• Grate cheese on the small hole side of a 4-sided box grater into a small bowl.
• Using a tablespoon measure, place cheese in mounds onto a nonstick silicon pad or greased parchment paper-lined cookie sheet.
• Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart.
• Season with pepper, paprika, or cayenne, if desired.
• Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

PARMESAN CRISPS

Steps:

• Prep a baking tray & cover in greaseproof paper.
• Put a round former of your choice on the tray & fill with finely grated parmesan
• Here is the recipe in full
• . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
• 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
• 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
• 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
• 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
• Enjoy.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees.
• Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
• Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
• Bake for 2-1/2 minutes.
• Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
• Remove Parmesan rounds from oven.
• Leave for 2 minutes to become crisp.
• Using a metal palette knife, transfer to a wire rack to cool.

PARMESAN CRISPS

Steps:

• Pre-heat oven to 375 degrees.
• Line a large baking sheet with nonstick liner.
• Coarsely shred enough cheese to make 1 cup.
• Stir together cheese, flour and pepper in a small bowl.
• Arrange tablespoons of cheese mixture 4 inches apart on baking sheet, stirring mixture after each tablespoon to keep flour evenly distributed.
• Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake until golden, about 10 minutes.
• Cool on baking sheet on a rack for 2 minutes, then carefully transfer with metal spatula to rack to cool completely.
• These can be stored between sheets of wax paper in an airtight container at room temperature for up to 3 days.

PARMESAN CRISPS

Steps:

• Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
• In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

LACY PARMESAN CRISPS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
• Grate 1 cup Parmigiano-Reggiano using large holes of a box grater.
• Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner, then flatten each mound lightly with a metal spatula to form a 3-inch round.
• Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
• Repeat procedure with remaining cheese to make more crisps.

LACY PARMESAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Gently combine all the ingredients.
• Cover a baking sheet with a piece of parchment paper.
• Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
• Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
• If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.

HERBED PARMESAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a small bowl, mix all the ingredients together. On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two wide. (You should have about 12 crisps.) Bake in the oven until they turn golden brown, 6 to 8 minutes. If not shaping them around a spoon handle, cool crisps flat on a metal rack.

GARLIC-PARMESAN CRISPS

Steps:

• In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp.