say cheese – Parmesan Crisps

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.

Parmesan Cheese Crisps on Noble Goods board

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.

Parmesan Crisp prep set up reflection

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.

Parmesan Crisp heaping Tablespoon

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.

Parmesan Crisp prep set up OH

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.

Parmesan Cheese Crisp counter shot

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.

Parmesan Cheese Cup

Be there!

Parmesan Cheese Cup Goat Cheese Mousse

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!

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2 Responses to say cheese – Parmesan Crisps

  1. Stephanie says:

    I seriously think any kind of melted, crispy cheese is bomb. Whenever I make taquitos and the cheese oozes out and sort of burns onto the foil…yeah, that’s the best part. That’s pretty much my meal as I pick through all of them. :-p