This recipe is very simple, but as always I can make the simple things complicated, God is helping me with that….can anyone else relate? Food is an integral part of my life and learning to cook is a trust and confidence thing…and I love it because it is very similar to my relationship with God. Trust him, and through that, trust yourself. Cooking is where God teaches me lessons and speaks to me. I will be happy to share my testimony on that in detail in the coming weeks. Without further ado, I present to you Parmesan Crisps! (insert applause and smile)
See that cheese? Parmigiano-Reggiano to be exact. This is all you need for this recipe….
Grate the cheese on the small hole side of a 4 sided grater. A regular cheese grater works just fine too, no need to have a 4 sided cheese grater. I happen to be at Lady ID’s house and she does everything fancy, so I took advantage. =)
Take 1 1/2 tablespoons of Parmesan Cheese and create a mound on a silicon baking sheet or parchment paper, using the back of a spoon to flatten out the cheese. Bake…….
I transferred these crisps to aluminum foil to cool because I ran out of parchment paper. Still hungry, make some Salmon tonight, it will go good with the Parmesan Crisps.
Cook: 15 minutes
- 6 oz. Parmesan Cheese
- Grate cheese on the small hole side of a 4-sided box grater into a small bowl.
- Using a tablespoon measure, place 1 1/2 tbsp of cheese in a mound onto a nonstick silicone pad or a parchment paper-lined cookie sheet. No need to add any oil or butter, when the cheese melts it will release its own natural oil.
- Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart.Bake at 400 for 6-8 minutes ***Please note that the crackers should be crisp, depending on your oven, they can cook up to 15 minutes or until crispy (see picture above)
- Cool slightly and loosen with a metal spatula. Serve at room temperature.