Parmesan Crisps

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Comments & Reviews

• recipe Parmesan Crisps
  ROCKY houston, TX 07-12-2009

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  Make sure your cheese isn't too dry

  Rated: 5 stars out of 5

  I've made these a zillion times in Houston and never had a problem. I now live at 7500 feet in a very dry climate in Santa... Fe, NM and my Houston technique was a complete failure. I tried both oven (various higher temps to compensate for the altitude), well-seasoned iron skillet and non-stick skillet and came out with overly brown, not melted cheese (which will get tossed into pastas and salads out of sight of my guests!). The cheese was just too dry...I bought good quality grated Parmesan from Whole Foods, just as I had in Houston....From now on, I'll have to grate my own which isn't a big deal but this has taught me how quickly grated cheese dries out when the humidity is low!Read more

• recipe Parmesan Crisps
  samantha darien, CT 06-18-2009

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  good but smelly

  Rated: 3 stars out of 5

  the cheesse crisp were good, a little salty, but good. however the smell after making them was awful. so much so that I'm not... sure it would be worth making again if it'll skink up the house every time I do. I might try again with another type of cheese to see if I get a less smelly resultRead more

• recipe Parmesan Crisps
  dorothy norwalk, CT 06-01-2009

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  I added a little twist to the recipe!!

  Rated: 5 stars out of 5

  It took me a few tries but I got it. Now what I do is make them as indicated, then right when they come out of the oven, I... "push" them into a cupcake tin hole and let them dry that way into a crispy "bowl". On the side while they are cooling off I mix in a bowl, diced fresh mozzarella, chopped basil, diced fresh tomatoes, sea salt, pepper and fresh oregano. Mix it up, invert the cups and serve the salad in the cups. doesn't retain the juices (because it's lacy) BUT it is soooooooo good!!!!!!!Read more

• recipe Parmesan Crisps
  Mallerie Calabasas, CA 04-15-2009

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  Excellent

  Rated: 5 stars out of 5

  I used a block of Parmesan cheese, the large holes on my grater and they came out perfect. I did have cook them for 6... minutes at 400. Next time I will try the higher temperature. They look great and taste the best!Read more

• recipe Parmesan Crisps
  melanie las vegas, NV 03-29-2009

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  Great

  Rated: 5 stars out of 5

  These were so easy and soooo good. I did add a sprinkle of pepper before I cooked them. I served then with homemade tomato... basil soup. They are awesome! Read more

• recipe Parmesan Crisps
  PAULA Saratoga, CA 01-01-2009

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  trial....error.....success.....FABULOUS!

  Rated: 5 stars out of 5

  I made these to top a hearty Italian soup. First I tried the freshly grated parmesan which I purchased at my local deli.... Saddly, it was a total flop, the cheese is grated way too fine. Then I tried the freshly 'shredded' parmesan and it too failed, but I could see I was on to something. Finally I sent my husband to the store for a block of Parmesan and used the large grate on my box grater. I used about 2 tbsp per crisp, they spread to about 4 inches. The result was perfect, they were lacy just like the photo and so very easy. I baked them on a silpat lined baking sheet at 400 for 7-8 minutes. I let them cool slightly to set before removing them to paper towels, which absorbs the excess oil from the cheese. These are the perfect finishing touch and add a wonderful flair to soups and salads. The secret is in the type of grated cheese you use. It has to freshly grated on your 'box grater'.Read more