Ingredients
- 3 ounces Parmigiano-Reggiano
- Freshly ground black pepper, smoked paprika, or cayenne, optional
Directions
Preheat the oven to 300 degrees.
Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
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By Caldrumr
on December 09, 2011
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Unfortunately, this recipe was a complete failure for me. They may have been nice with silicone, but the parchment paper method did not work at all. The crisps adhered to the paper completely. They couldn't possibly have stuck better if I had layered them in super glue first. I'm sure they taste good, but we didn't get to eat any.
By cwickw
Dallas, 83
on December 07, 2011
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I would have given this recipe 5 stars were it not for the wrong cooking temp/time. Mine took 12 minutes at 375 to crisp--delicious, especially topped with smoky paprika before cooking.
By cjkingmd_883102
Houston, TX
on July 16, 2011
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These are fabulous! Use a really good parmesan to get the best results. I threw in some raw sesame seeds as well. Baked at 375 for about 8 mins. Served with sliced salami, tiny tomatos and some white wine.
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