Parmesan Crisps
Parmesan crisps are quick to make, keep in the refrigerator for a very long time and add great flavor to all kinds of soups, but split pea and tomato soup for me these are a must! You can also use as a cracker and top with some lunch meat or salami to munch on.
Servings: 6 crisps
Calories: 98kcal
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!
Notes
These can go from done to overdone rapidly, so if you cook longer than 5 minutes, watch them closely.
When first pulled from the oven they will be soft but will firm up as they cool.
Store in a recloseable bag or plastic wrap in the refrigerator until ready to use.
Each crisp will come out to about 3 inches and fits nicely on top of soup in your bowl.
Nutrition
Calories: 98kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 401mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 195IU | Calcium: 296mg | Iron: 1mg