Baked Parmesan Crisps

Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!

If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.

The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course: Snack
Cuisine: Italian
Keyword: Parmesan crisps
Servings: 12 crisps
Calories: 36 kcal
Author: Cooking with Mamma C


Ingredients

  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika


Instructions

  1. Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper (cut them to fit inside your pan.) Grease your parchment with cooking spray.
  2. Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
  3. In a small bowl, stir together your Parmesan, garlic powder and paprika.
  4. Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet, starting at one of the corners. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
  5. Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide. Bake for 3-5 minutes, until they are set and starting to get crispy.
  6. Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon, but store leftovers covered in the refrigerator.


Recipe adapted from: https://cookingwithmammac.com/

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