I love how quick these are to make. It truly is a process of grating the cheese, adding your spices of choice, fluff with a spoon and bake on a tray and serve with a salad, top with a bruschetta or thrown in your soup.
Parmesan Cheese Crisps
1 cup best quality hard grated Parmesan
1 tablespoons flour
1 teaspoons Red pepper flakes
Preheat oven to 350°F and line a baking sheet with parchment paper lightly greased.
In a small bowl stir together 1 cup grated Parmesan 1 teaspoon red pepper flakes and flour. On a prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 inch circles.
Bake crisps in middle of oven until golden, 8 to 10 minutes. Watch them as they can turn from golden to burned really fast.
Cool crisps completely on baking sheet and remove carefully with a metal spatula. Top with a spoonful of your favorite bruschetta, put on your salad or soup or eat how they are.
Crisps may be made 2 days in advance and kept between layers of parchment paper in an airtight container at room temperature.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.