Parmesan Crisps

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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 result

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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!!!!!!!

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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!

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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!

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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'.

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easy soooooo good.

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I've made these twice. The first time I used reduced-fat grated cheese so I thought that was the problem. Today I made them again with regular grated Parmesan cheese and the edges crisped up but they did not spread and become lacey as shown on the show. I was disappointed in the result. The taste was still good.

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I bought both fresh shredded and fresh grated (more of a powder consistencyparmesan. I used parchment paper which worked just fine. The first baking sheets I used must have been insulated because they did not crisp but they browned nicely and tasted good. Then I dug out an old baking sheet that I knew for sure was not insulated and I used both the shredded and grated varieties and they turned out nice and crispy. Again, the parchment worked fine. No sticking. My 2 year old now eats these instead of goldfish crackers.

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First I grated the cheese very fine, and the crisps did not hold together, and burned. Instead, use the larger grating holes along the side of the cheese to get decent size thin strands- these work much better, and result in a lacey pattern after it bubbles in the oven. I also baked at 375 for 4.5 minutes using a Rubbermaid baking sheet. Worked great!

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This is the best recipe if you're on a lo-carb diet. Makes you think you're eating chips