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Parmesan Crisps Recipe

Parmesan Crisps

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (90)

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Average Rating:

Total Reviews: 90

Showing 41-50 of 90

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  • on March 29, 2007

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    Very good! If you don't have parchment paper or a silipad, easy release foil works just as well.

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  • on January 03, 2007

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    easy to make but make sure you keep your eyes on it at all times or they will burn rather quickly. beautiful presentation melts very quickly when plated when warm food

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  • on December 23, 2006

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    They got a golden brown, crispy around the edges. Didn't look as "lacey" as Giada's.

    I only had one silipat so after I made the first four, I took the rest of the cheese and made one big one - will break it into smaller pieces.

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  • on December 01, 2006

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    These are wonderful! They are crunchy and a great topping for soup. They are also great by themselves. It took some practice to get the cook time just right with my oven, but it was well worth the effort.

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  • on October 15, 2006

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    Goes great in soup.

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  • on October 12, 2006

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    This was such a nice treat. But I did notice that you must use fresh parmesan cheese. The non-stick aluminum foil worked well since I didn't have a silicone sheet or parchment paper.

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  • on October 10, 2006

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    I don't know why but my cheese didn't melt and just burned on the outside.

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  • on October 05, 2006

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    Love the flavor and texture. Do not try making these with an insulated cookie sheet or pan.

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  • on September 23, 2006

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    Mine did not melt. Maybe she should say to get fresh cheese or whatever, but I'm using my leftover crumbles which are very tasty for veggies, omelets, etc. It's very good.

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  • on September 23, 2006

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    this was very good did take longer than 5 minutes also kind of salty,if looking for a salty inexpensive snack this is it.I usually snack on the fish crackers but this is so much better

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