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.
ROSEMARY PARMESAN CRISPS
This is perfect with a nice green salad. ***please note I made these and the store I went to did not have fresh rosemary so I used dry and added around 2 tablespoon of olive oil and work out good.***
Provided by shawnajean
Categories High Protein
Time 8m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Mix cheese and rosemary. Place 1 tablespoons cheese mixture on lightly greased baking sheet; spread slightly to flatten.
- Repeat with remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minute Turn crisp over; bake an additional 1 minute or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 95.6, Carbohydrate 0.3, Sugar 0.1, Protein 2.4
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.
ROSEMARY-PARMESAN CRISPS
They look like something you'd get in a fancy pub, but these Rosemary Parmesan Crisps are an easy-to-prepare appetizer that can also help you to eat well.
Provided by My Food and Family
Categories Home
Time 23m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Unroll pizza crust on baking sheet sprayed with cooking spray; press into 15x12-inch rectangle. Bake 5 min.
- Brush crust with dressing; top with remaining ingredients.
- Bake 6 to 8 min. or until crust is golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
Provided by Ina Garten
Time 16m
Yield makes 30 crisps
Number Of Ingredients 1
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 HERBED CRISPS WITH WALNUT PEPPER
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine Parmesan and herbs in a large mixing bowl. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray. Repeat with remaining ingredients until used up. Break disks into large crisps.
- Break up walnuts into a rough powder using a mortar and pestle. Add salt and pepper and mix well. Season Parmesan crisps with the powdered walnuts.
HERBED PARMESAN CRISPS
Provided by Ted Allen
Categories Cheese Dairy Herb Bake Cocktail Party Thanksgiving Vegetarian Parmesan Rosemary Thyme
Yield Makes 12 servings
Number Of Ingredients 4
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.
PARMESAN CRISPS
Categories Bread Side Bake Parmesan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 9 crisps
Number Of Ingredients 2
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.
CRISP ROSEMARY FLATBREAD
Steps:
- Preheat oven to 450°F with a heavy baking sheet on rack in middle.
- Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
- Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
- Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
CRISP ROSEMARY-PARMESAN GARLIC BREAD
Steps:
- Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
- If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.
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- In a small bowl, toss together the Parmesan and tapioca flour. Add the rosemary and pepper. Mix well.
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- Remove the crisps from the oven. Cool completely. Snack on a few. Transfer the cooled crisps to an airtight container until ready to eat or gift!
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