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  • home
  • thoughts of the day
  • snapshots
  • schedule events and upcoming classes
    • FPK Christmas FIka
    • Charity Blue Ribbon Pie Party
    • upcoming adult classes & events
    • private cooking classes with your group
    • age 16 & under private cooking celebrations
    • kids & teens in the kitchen
    • home school classes
    • Public class registration
    • Private Event Registration
    • refund policy
  • contact information
  • Thank You
  • media and speaking

PARMESAN Cheese Crisps 

6/17/2014

 
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.





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    Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.
    DELICIOUS home-made food is my passion.
    The smiles on the faces that eat it and the hands that clean up the messes I make.

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Flour Pot Kitchen 9801 116th St NE Arlington, WA 98223
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