I made these Parmesan Cheese Crisps last night when I had a friend over for dinner, and served them with wine as an appetizer. My friend doesn’t eat gluten, so I wanted something that was tasty, hearty, and gluten-free. Also, I was grating cheese to top the quinoa-crusted pizza that I was making, and I thought, huh. Cheese crisps. I wonder how hard they are to make.
The answer? EASY-PEASY! Two ingredients, two utensils, and you’re done!
Not sure what they taste like? Think potato chips made out of cheese. Yeah. That pretty much sold you right there, right?
Let’s get snacking!
Parmesan Cheese Crisps
- 2 cups grated mozzarella cheese
- 1/8th c. grated parmesan cheese
Grate cheese. Sprinkle mozzarella on an un-greased baking sheet, in thin piles about the size of the bottom of a water glass. Sprinkle a pinch of parmesan on top of each pile. Bake in pre-heated 450 degree oven until fully melted, it looks like lace, and the edges are starting to change colour. Take them out and quickly use a spatula to pry them off the sheet. Cool on a plate. If they get stuck on the baking sheet, pop the tray back in the oven to heat for a moment more, and then pry off the remaining ones. Eat and be classy! Makes 12 crisps.
Honestly, these are a super-easy, rather fancy appetizer/snack to serve, and really nice with wine. That said, I’m snacking on another batch right now, as I sit on my sofa and drink a glass of lemonade, and they’re just as tasty. Excuse me while I got eat one from the platter I set aside for the DH. *a minute later* Ah, that hits the snacking spot. *grin*
Next Post: The Chai Tea recipe I’ve promised. Good recipe for a chilly Sunday night, I think. Or a final tapas recipe, for Vegetarian Croquetas. Any preferences? Let me know in the comments!