During my first year at culinary school, another student quietly cranked out some beautiful parmesan crisps during class. This was something completely unrelated to the dish they were asked to create that day. They tasted amazing, and I remember being really impressed. I decided to make some of my own. The simplicity and ease of preparation will make you reconsider buying parmesan crisps down the road. They are incredible!
Perfect Homemade Parmesan Crisps with Sweet Pimenton
During my first year at culinary school, another student quietly cranked out some beautiful parmesan crisps during class. This was something completely unrelated to the dish they were asked to create that day. They tasted amazing, and I remember being really impressed. I decided to make some of my own. The simplicity and ease of preparation will make you reconsider buying parmesan crisps down the road. They are incredible!
Ingredients
- 3 oz real parmesan cheese, (finely grated)
- 1/8 tsp freshly-ground black pepper
- A sprinkle of sweet pimenton
Instructions
- Preheat oven to 400F.
- Finely grate parmesan cheese.
- Place parm in 1.5 Tbsp mounds onto a sheet tray lined with parchment.
- Gently spread the 1.5 Tbsp mounds into thin circles on the parchment paper, as thin as crepes (very thin).
- Bake in the oven at 400F for 7-9 minutes, or until parmesan crisps are lightly golden brown.
- Remove from oven, and add some freshly-ground black pepper and a small sprinkle of sweet pimenton to the top of the hot parmesan crisps.
- Allow to cool completely.
- Carefully use a fish spatula or thin spatula to remove the crisps from the parchment.
- Use immediately, or save for later!
Notes
Store these cooled parmesan crisps in an airtight storage container for up to 2 weeks. Serve them on top of salads, pasta, or whatever strikes your fancy.
