Parmesan Crisps
Servings: 1 crisp per person
Calories: 39kcal
This easy parmesan crisps recipe only has one ingredient and cooks in less than 5 minutes! They are crispy and cheesy and gluten free!
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Equipment
Ingredients
- 2 tablespoon grated parmigiano reggiano per crisp
Instructions
- Preheat the oven to 400 degrees. Grate parmigiano reggiano on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
- Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
- Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow them to cool completely before lifting off the parchment.
- Parmesan crisps can be stored layered with wax paper in an airtight container at room temperature for three to five days.
Notes
Tips and Tools
- You must use the real parmigiano reggiano for this recipe. NOT the stuff in the canister.
- The other thing you must do is grate it yourself, and you need to use a box grater. I tried using a microplane but two things happened. One, it takes a heck of a lot longer to grate enough cheese on a microplane to make these. Two, they just didn't have the same lacy texture.
Nutrition
Calories: 39kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 160mg | Sugar: 1g | Vitamin A: 78IU | Calcium: 118mg