I love a good bowl of homemade soup especially with the addition of a parmesan crisp. Put one of these in your hot soup and it will start melting as you stir it around and eat your soup. But it won’t stick to your spoon like grated cheese does when added to soup.
Or you can use it like a cracker, add your favorite toppings and munch away.
This is really easy. Line a sheet tray with parchment paper or a baking mat. Put 6 piles of 1/4 cup each of shredded parmesan on the tray. Flatten them slightly and push stray shreds into the piles.
You can decide to season them or not. I sprinkle with black pepper and crushed red pepper flakes for split pea soup, Italian seasoning for tomato soup, taco seasoning for chicken enchilada soup, I could go on. All of these seasonings work great too if you are using the crisps for crackers.
Bake in a 400 degree oven for about 5 minutes. You may have to bake another minute or 2 to get them brown, but if you do, watch closely, they go from done to overdone rapidly.
Let them cool to crisp more and Enjoy!
Parmesan Crisps
Equipment
- Lined sheet tray
Ingredients
- 1 1/2 cup Parmesan shredded
Instructions
- Pre-heat oven to 400 degrees.
- Line a sheet tray with parchment paper.
- Take 1/4 cup shredded Parmesan and put in piles on the sheet tray. Flatten just slightly and tuck stray shreds into pile. 6 piles fit on 1 sheet tray.
- You can sprinkle some seasoning on these like black pepper, Italian seasoning, crushed red pepper flakes, taco seasoning... It all depends on your final use for these.
- Bake 5 to maybe 7 minutes until they are brown.
- Enjoy in soup or used as a cracker!
What a great idea!