How To Make Parmesan Chips / Crisps - Video Recipe
How to Make Parmesan Crisps
Parmesan crisps are delicate, lacy chips made out of baked Parmesan cheese. You can use them as appetizers or as garnishes for creamy soups, such as tomato bisque or broccoli soup. Once you know the basics of making Parmesan crisps, you can take things a step further by seasoning them with herbs and spices. You can also put them over inverted molds before they cool to create little baskets!
Basic Parmesan Crisps
½ cup (60 grams) grated Parmesan cheese
¼ teaspoon freshly ground black pepper (optional)
Makes 8 to 10 crisps
Crispy Parmesan Baskets
8 ounces (220 grams) grated Parmesan cheese
Makes 32 to 40 baskets
Making Basic Parmesan Crisps
Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.You can also use a silicone baking sheet instead.
Place a tablespoon-sized mound of Parmesan cheese onto the baking sheet.Try to use coarsely-grated Parmesan cheese; it will look more like shredded Parmesan. Avoid using the powdery, finely-grated Parmesan cheese. It will melt, but it won't create that pretty, lacey design.
Flatten the mound until it is 2 inches (5.08 centimeters) wide.Gently press the back of a spoon against the mound, and swirl it around until the cheese flattens and spreads. Be careful not to great an indentation; you want it to be the same thickness all around.
- Don't worry if you see some gaps in your cheese. The cheese will melt together, and create a pretty, lacy design.
Continue making similar mounds on your baking sheet.Each mound needs to be about 2 to 4 inches (5.08 to 10.16 centimeters) apart.You will have enough cheese to make about 8 to 10 such mounds.
Sprinkle the freshly ground black pepper on top of the mounds.This is completely optional, but many people find that it gives the crisps extra flavor. If black pepper does not suit your fancy, consider using some of these other tasty seasonings:
- Finely chopped basil, rosemary, or thyme
- Garlic powder
- Smoked paprika
Bake the crisps in the center rack of the oven for 3 to 5 minutes.The crisps are ready when they turn golden.If the crisps are not crunchy or golden enough for you, back them for 1 to 3 minutes more.
Allow the crisps to cool on the baking sheet before removing them with a thin, metal spatula.If the crisps are too oily, set them down onto a sheet of paper towel so that they can drain.Once the crisps have cooled to room temperature, you can serve them.
Making Crispy Parmesan Baskets
Preheat your oven to 350°F (177°C) and line a lightly-greased baking sheet with parchment paper.You can also use a silicone baking sheet instead.
Place a tablespoon-sized mound of Parmesan cheese onto the baking sheet.If you can try to use coarsely-grated Parmesan cheese and not the finely-grated, powdery kind. The finely-grated, powdery kind of Parmesan cheese will melt, but it won't create that pretty, lacey design.
Gently pat the mound into a 2-inch (5.08-centimeter) wide circle.Avoid making the mound too thick, or it will be too chewy and not crispy enough once it bakes.You can do this using your fingers or the back of a spoon. Make sure that it is the same thickness throughout.
Make more 5 to 7 more mounds, spacing them 2 to 4 inches (5.08 to 10.16 centimeters) apart.You have enough cheese to make more mounds, but it would be a better idea to bake them in small batches. Once you take them out of the oven, you will have to work quickly in order to shape them into baskets. If you make them all at once, half of the crisps will become too hard to work with by the time you get to them.
Bake in the middle rack for the oven for 4 minutes.They are ready when they turn bubbly and a light, golden color.
Allow the crisps to cool for 1 minute.They should still be warm and pliable, but not so hot that you can't handle them.
Remove the crisps with a thin, metal spatula, then place them onto your desired mold.Use your fingers to gently press the crisps over the top and sides of the mold. Don't worry if the edges become ruffles; that is part of the design! You can use anything that is small and cylindrical as a mold, such as:
- Upturned shot glasses
- Upturned egg cartons
- Upturned mini muffin tins
- Wine corks
Allow the baskets to cool completely before gently pulling them off.While your current batch is cooling, you can work on baking your next batch.
Fill the baskets and serve them as appetizers.You can fill them with just about anything that pairs well with Parmesan cheese, including mini meatballs, goat cheese, cherry tomatoes, and so forth! Step up the presentation with a small garnish, such as a basil leaf or parsley leaf.
Before baking your Parmesan crisps, preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Then, place tablespoon-sized mounds of coarsely-grated Parmesan cheese on the baking sheet. Using the back of a spoon, flatten the mounds gently until they’re about 2 to 4 inches wide. Bake your crisps in the center rack of your oven for 3 to 5 minutes, adding 1 to 3 more minutes if they’re not golden or crunchy enough.
- Try to keep the crisps thin and relatively round—that is what makes them so deliciously crisp and light.
- If you have any leftovers, store them in an airtight container between sheets of wax paper. Consume them within 1 week.
- You can also season the Parmesan crisps with sesame seeds or poppy seeds prior to baking.
- Serve the crisps with your favorite bisque or creamy soup.
- No Parmesan cheese? Try another shredded hard cheese, such as Asiago.
Video: HOW TO MAKE PARMESAN CHEESE CRISPS
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