Pesto Parmesan Crisps Recipes
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
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.
PESTO PARMESAN CRISPS
You don't have to be low carb or keto to LOVE this parmesan chips recipe! Crispy cheese baked with pesto and sun dried tomato - a protein packed snack perfected!
Provided by Lindsey Hyland
Categories Snack
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 400° F.
- Line baking sheet with a cut sheet of parchment paper (or Silpats).
- In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
- Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
- Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
- Once cool, you can take them off the baking sheet. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 317 mg, ServingSize 1 serving
PESTO CHIPS
This is a delicious snack hack for your favorite pesto pasta.
Provided by Cally
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 9m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
- Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 15.1 g, Cholesterol 8.8 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 4.9 g, Sodium 302.2 mg, Sugar 0.2 g
GARLIC CROUTON CUPS WITH PESTO CAESAR AND PARMESAN CRISPS
Make and share this Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps recipe from Food.com.
Provided by Dole9027
Categories Cheese
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
- Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
- Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
- Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
- For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
- Toss lettuce with dressing; spoon into Garlic Crouton Cups.
- For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2 teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
- Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.
Nutrition Facts : Calories 173.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 2.6, Sodium 202.7, Carbohydrate 13.8, Fiber 0.8, Sugar 1.3, Protein 3.4
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- Pre-heat oven to 400 degrees F. Add the parmesan cheese and pesto to a medium sized bowl and mix together until combined. You may have to use your hands to get the pesto completely mixed in.
- Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the mixture onto the parchment paper and flatten into a round shape with your hands. Repeat with the remaining cheese mixture. You will probably have to cook in batches.
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