Parmesan Crisps

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I love these! I read all the reviews and issues people had before trying them & I only made 4 of them just in case they didn't turn out. Here's what I did: 1 used combo of fresh blocks of Pecorino Romano & Parmesiagno Reggiano; 2 shredded both on smaller hole of a traditional flat metal grater; 3 used an aluminum pan (not an insulated non-stick one 4 I live at 6000' and cooked them on 400 and it only took 4 mins. & I even kept oven door cracked 5 used parchment paper and they came right off; 6 spread them very even and thin (not in a pile. The cheese will start to bubble immediately, but then they will start to cook from the edges to the middle and the cheese will stop bubbling and turn golden. I thought it was easy and I LOVE the way they tasted. For those who had uneven cooking issues, maybe try an aluminum pan if you previously tried an insulated, non-stick one.

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SILPAT and freshly grated, good quality parm are the 2 secret keys to success with this recipe. I own the Silpat liner JUST for this amazing food gem!

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these are so much better than potatoe chips. I love to make little cups with them and fill with my zippy tomatoe jam. delish!

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Could be great, except they stuck to my parchment paper, even when I greased it. Any suggestions for how to get them to come off the parchment? Parchment and parmesan is not the best flavor combination!

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Came out just like Giada's. However, since they are a bit salty, I made them a tad smaller. Definitely need to use freshly grated parm.

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Giada wins again!! Love this recipe! I used fresh Parm. a quick and easy side for any dish!

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I can make the most complicated of recipes but this simple little thing was a pain!! Why doesn't this recipe say to use fresh grated parm? I would have bought that had the recipe specifically said that. I used store bought and tried it 2x with no luck. Then tried with '6 Cheese Italian Shredded Blend' and it worked better but was too greasy and didn't crisp enough. I'm glad I read that others were also baffled and had to try a few times!!! I will try again with freshly grated next time.

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I have made these about 10 times. Through trial and error I found you must grate your own fresh wedge of cheese. I used Pecorino Romano. I use the large shredder hole. I bake at 400. I use parchment or foil. I don't leave the kitchen. It only takes about 4 minutes before it starts to burn. I keep checking. Great with all soups. Don't eat too much. Lots of salt.

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I made something similar to these but did it in a fry pan (one at a time on top of the stove. I also quickly rolled them around a wooden spoon, removed the spoon and let them cool. Looks great on top of a salad.

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Because I try to stick to a high-protein diet, chips are usually out of the question. Imagine my delight when I tried these crisps as a great substitute to chips. Mine take about 9 minutes to bake and the grease will bake off of them once they are golden. My guess is people having trouble with these aren't baking them long enough. I buy a big bag of shredded (not grated Parmesan from Trader Joe's and it works perfectly. I've been munching on them for days!