I have an obsession with parmesan cheese and today’s obsession involved a crispy baked version.
My husband and I love fondue and our favorite part is at the end when we get to the la religieuse (French for the nun). It’s the layer of toasted crisped cheese at the bottom of the fondue pot that has the consistency of a cracker. There is always something especially irresistible about crispy baked cheese.
These Parmesan Crisps are reminiscent of an airier version of la religieuse or a savory florentine cookie. They are crisp, light, cheesy, a little nutty and salty. They are perfect as a snack, a garnish on soup or a salad or as a cocktail bite when entertaining.
| Servings |
| 12 crisps |
|
|
|
|
These crisps are light, airy and delicious. For a more cracker-like consistency, see Recipe Notes below. These crisps are also delicious using gruyere, cheddar or manchego cheese. To add more flavor, sprinkle on cayenne, crushed red pepper, or dried herbs before baking.
|
- 1 cup (loosely packed) Parmesan cheese shredded (using small holes of a grater)
- 3 tablespoons Parmesan cheese grated
- Preheat oven to 375 degrees.
- Combine the shredded and grated parmesan cheese in a mixing bowl.
- Using one measured tablespoon, place the cheese in mounds onto a silicone or parchment lined baking sheet (approximately 12 mounds on a 1/2 sheet pan).
- Bake for 7-8 minutes or until golden brown and crispy. Remove from oven and let cool 5 minutes. If necessary, use a knife to separate the crisps.
These crisps can also be baked in a 24-cup mini muffin pan (non-stick), resulting in uniform bite-sized crisps with a more cracker-like consistency. Place 1 measured teaspoon of cheese into each of the 24 cups and bake.
