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Parmesan Cheese Crisps
Makes 2 dozen
This is a simple recipe, but it cries out for one piece of special equipment. I like to use non-stick, reusable baking sheets to make these crisps. Silpat and Exopat brands can be found at Sur la Table or Cook's World for about $20. The liners allow foods to bake evenly without getting too brown on the bottom.
1 1/2 cups shredded Parmesan cheese
1 tablespoon olive oil, optional
2 tablespoons flour, optional


1. Cover a baking sheet with a nonstick pan liner. If you don't have a nonstick liner, cover the baking sheet with baker's parchment and rub the parchment with olive oil instead, then sprinkle flour over the oil and shake to distribute the flour evenly.

2. Put a tablespoon of shredded cheese on the liner or coated parchment and flatten it slightly. Repeat with remaining cheese, arranging the tiny piles as if they were cookies on the sheet; allow ½ inch between each pile.

3. Bake 10 minutes in the oven, preheated to 350 degrees, or until the cheese is bubbling and slightly browned. Cool for 5 minutes, then lift the crisps from the sheets with a spatula and serve at once, or keep in an airtight container for several days.

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