Right before the hurricane hit, I made these Parmesan Crisps. I've always wanted to try them and they were so easy and tasty!
They're great to serve with a salad or just a quick snack.
Click HERE for the recipe I used.
This is the microplane fine grater I used to grate the parmesan. I wouldn't suggest using shredded cheese, because it needs to be very light and fluffy. That 5 oz. wedge of parm made 30 crisps.
Here's a close up of the fine grater I used...
See how light and fluffy it gets?
I scooped up heaping tablespoons and placed them on a parchment lined cookie sheet and baked them in a 400 degree oven for 5 minutes.
Here they are right before going in the oven...
And right after they came out...
I let them cool for a few minutes, then transferred them to paper towels to drain a little of the oil...
Here's a close up...
They were very good! I stored them in a glass container in the fridge and they held up well.
It's always fun when a new recipe turns out great. :)
If you follow me on IG, you know there are exciting things going on in my kitchen. We're expecting lots of fun deliveries this weekend. Stay tuned...
~Lisa
No comments:
Post a Comment