Parmesan Crisps with Pancetta and Roma Tomato Salsa

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The wife loved it, but I think I would make them thinner next time, and maybe even try to make a little salad bowl from the crisp

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These were fun and easy to make. Maybe a bit too oily, but that's what happens when you make things entirely from cheese. I left out the pancetta and they we're still a hit at my party. If I make them again I'll go lighter on the paprika; it was a little intense.

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wow, how simple and tasty

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I can eat this every day

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I tried this recipe and loved it, but to get total success remember these points...

1. A Parmigiano-Reggiano or Parmigiano-Cheddar cheese combo is essential to this recipe why? Because these crisps get too oily with Permigiano alone and are more rubbery than crisps when you bite into them.

2. You can easily mess this recipe up if you don't spread out the Parmesan mixture on the parchment. Not wide enough and won't have enough room for the salsa in the pocket and you won't be able to mold the crisps into a mini taco shell as easily. Too wide and they'll just break apart when you bend them. Get it? You have little control over how the cheese is going to melt and it's thickness, but I found that as long as you spread the cheese out about three inches and have no parchment paper showing through on each mixture, they will form nicely.

3. As Guy mentioned on the show, you need something to hold the crisps over to shape them. Forget a beer can. It's too wide and they won't really form into a deep and semi-tight pocket. A thin dowel rod is best. Forget a rolling pin unless it's small and thin (say no more than 1 inch in circumference.

4. You'll have to hold the crisps over the dowel to cool and harden, so with only two hands, you need to melt the mixture in small batches to form them. Be patient...if you mixed the Parmesan mixture correctly they WILL form nicely, but it'll take a minute or so to cool, harden and set.

5. Don't let the salsa sit in the crisps long or the shells will get soggy.

Oh, the earlier suggestion by another review to add balsamic vinegar and chopped green onion to the salsa is "on point", as Guy would say.

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quick & easy - rave reviews from all my Thanksgiving guests!!

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I made this for a party and everyone loved them! They were so easy.

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I made this for a dinner cruise, eveyone loved it!
I was fortunate to have fresh tomatoes and basil from my garden, I also added a little balsamoc vinegar/

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I did have problems getting the cheese to harden enough support weight. I also used them flat as a tostada shell. Over all they were great.

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You need to make the cheese very flat before putting in the oven so they are thin
I loved this recipe. I had some of the parmesan crisps and pancetta left over so the next night I crumbled both and put on our salad.

Good job Guy.