Warning: if you make these Parmesan Cheese Crisps while alone in a toasty kitchen on a chilly, winter afternoon you might wind up hovering by the oven amped about the next batch. And then you might eat that whole batch just like you scarfed down the first batch.
Lacey wafers of parmesan are auditioning to become your next quick, impressive appetizer. Wallow in this delicate crunch.
These ridiculously crispy circles of melted parmesan can be festooned with sesame seeds, spattered with sweet paprika, strewn with whatnot. Make a variety and you’ll have some easy, fast and festive party snacks.
But trust that the purist version of Parmesan Cheese Crisps (sans toppings) is just as fantastic as the decorated version.
Making Parmesan Cheese Crisps is very simple. The best advice I have for keeping the process enjoyable and easy is this: set up a proper prep space.
Cheese: grated. Baking sheet lined with silpat. Ring molds if you have them. Wire rack for cooling. Optional toppings ready.
*The mini muffin pan in this picture is foreshadowing our next cheesy appetizer project where we will magically turn round wafers of parmesan into demure cups…and then we will fill them with sinful clouds of mousses and such. You don’t need a mini muffin tray in your prep line up for making Parmesan Cheese Crisps.
Grate the parmesan cheese finely. I used a microplaner.
Drop a heaping Tablespoon of grated parmesan into a metal ring set on a silpat sheet. If you don’t have metal ring molds don’t stress…go freehand. And if you don’t have a silpat then line your baking sheet with parchment paper. Works. I tried it for ya. The silpat is just a bit easier to deal with when you start sliding the baked crisps off the sheet.
Gently use the back of the Tablespoon to spread the grated cheese out a bit. Be a purist and let the parmesan have the stage to itself or lightly sprinkle each round with paprika, sesame seeds, black sesame seeds or whatever seeds/spices/herbs call to you.
Bake till the rounds are golden brown. Keep an eye on them toward the end of the baking time. These crisps can go from perfection to unfortunately burnt very quickly.
In mere minutes the Parmesan Cheese Crisps will be cool enough to serve or to shovel into your mouthzone with wild abandon.
See you soon when we will employ the esteemed thumb-poke to create Parmesan Cups.
Or I will help myself to your Parmesan Cheese Cup allotment. Forewarned: you are.
p.s. You can find that excellent cheese board featured in these photos online. Here’s a link: Noble Goods. Use the code GIFTY to get a merry 20 percent discount. The discount is on till then end of 2013. Boom! I’m friends with these people. They’re good peeps AND they make beautiful objects.
Enjoy their very Noble Goods. Straight outta Brooklyn, boss!
Recipe: Parmesan Cheese Crisps
Summary: Crisp, delicate wafers of parmesan cheese with and without festive toppings. Excellent party appetizer. Party portion recipe…small party because these are addictive!
- 8 ounces Parmesan Cheese, finely grated
- sweet paprika
- sesame seeds
- black sesame seeds (my favorite!)
- whatnot: try out your whim!
- Preheat oven to 375 degrees.
- Line a baking sheet with a silpat or with parchment paper.
- Drop one heaping Tablespoon of finely grated parmesan cheese into the center of each three inch diameter, metal, ring mold. Or do one and move on down the tray. Leave a little room between each round. *If you don’t have ring molds then just drop the cheese in heaps. **And if you use a larger or smaller circle size then adjust your cheese amount a bit and you may also need slightly more or less baking time. Watch the first batch and adjust accordingly.
- Using the back of your Tablespoon gently spread the grated cheese evenly into the molds or if you’re freehanding it…make the heaps into circle-ish shapes. *I was able to fit 8-9 rounds on a sheet…so I baked 3-4 batches with this recipe.
- Top with sesame seeds, paprika or whatever suits your fancy. Sans topping crisps are also excellent!
- Bake until golden brown approx. 6-7 minutes.
- Allow to cool on baking sheet for one minute.
- Transfer to a wire rack to finish cooling using a spatula.
- Cool for a few minutes.
- *Before you bake a second batch wipe down the silpat sheet. Parchment will need to be replaced after a batch or two. Enjoy!
Preparation time: 10 minute(s)
Cooking time: 6-7 minutes
Number of servings (yield): 30 wafers
Culinary tradition: USA (General)
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.