Intolerances: Fructose, Gluten, Soy
An easy and delicious addition to any charcuterie plate or salad.
Cheese is by far a favorite snack of mine and let me tell you, I do not discriminate. I like all the cheese, all the flavors, all the varieties. Parmesan is one cheese that you will always find in my fridge. There is usually a tub of grated and shredded, along with a possible wedge of fresh. I love these crisps as an addition to a salad or a charcuterie board or simply just to snack on. They are good warm or at room temperature. Best of all, they can be ready in minutes.
Serve it with:
- Charcuterie Board
- Caesar Salad
- Tomato Soup
What you need:
- Mixing Bowl and Spoon
- Baking Sheet
- Parchment Paper
- Grated or Shredded Parmesan Cheese
- Black Pepper
- Oregano
The Crisps
This is a quick and easy recipe. First, the cheese. You can use shredded or grated parmesan in this recipe, they will produce a slightly different texture, but nothing too crazy. In a mixing bowl, simply add the cheese, black pepper and oregano together. Give it a quick toss and get ready to start crisping.
Bake: Turn the oven to 400°. Place a piece of parchment paper or silicone mat on a cookie sheet and begin spooning the cheese mixture onto the pan and flatten with the back of the spoon. I would recommend about a tablespoon of the mixture and leaving at least a 1/2″ in between the spoonfuls. Bake for 3-4 minutes and remove the crisps from the oven when golden brown. My husband would recommend eating these immediately when they are still warm, but you can also let the crisps cool on the sheet and then remove with a thin spatula.
Microwave: Add a piece of parchment paper to a microwavable plate. Spoon about a tablespoon of the mixture onto the paper and flatten with the back of the spoon. You’ll have to do this in stages, as this will make 12 crisps and they more than likely won’t all fit in your microwave at once. Microwave 20-30 seconds and remove. Once the crisps have cooled, remove them from the parchment paper and continue with the remaining mixture.
If you do not finish these immediately, store in an airtight container at room temperature for up to a week.
Oregano Parmesan Crisps
Intolerances: Fructose, Gluten, Dairy, Soy
Yields: 12 crisps
¾ cups Grated or Shredded Parmesan
½ tsp Dried Oregano
¼ tsp Black Pepper
- Preheat the oven to 400°
- Mix together all ingredients
- Line a baking sheet with parchment paper or a silicone mat and add a tablespoon of the mixture onto the pan. Flatten the cheese with the back of the spoon to create a round disc. Continue with the remaining mixture. Make sure to leave at least a ½” in between each cheese scoop.
- Bake in the oven for 3-4 minutes until the cheese is bubbling and golden brown.
- Once the parmesan has cooled, remove the crisps from the parchment paper and enjoy.
**If using a microwave instead of the oven, simply line a plate with parchment paper and follow the same method of spooning the mixture and flattening into rounds. You will have to do this in batches, but it is quick. 20-30 seconds is all you will need.
Store in an airtight container at room temperature (if you don’t finish them right away) for up to a week.