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Parmesan crisps

Does anyone know how to make parmesan crisps? Thanks..

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  1. Just a mound of shredded cheese on a silicone-lined baking sheet or a non-stick skillet , med-to-med-high heat and watch them, then let cool before removing. I've seen it done with just a shake of flour mixed in but don't think it's essential. I've done them on my wafflemaker, too.

    4 Replies
    1. re: greygarious

      I use the same method but use parchment paper.

      1. re: alwayscooking

        We use parchment paper on a baking sheet, too--no flour. Super easy!

      2. re: greygarious

        don't "mound" but rather spread out in a layer.... Gourmet mag mixed the shredded parmesan with a little flour then flattened spoonfuls into circles on parchment, baked until crisp. I've never used the flour and then still come out great

        1. Lay out a flat layer and when they come out of the oven, you can hang them over upside diown glasses to form cups (sorry if everyone knows this).

          1 Reply
          1. re: Sam Fujisaka

            glasses work, so does a mini/standard muffin tin depending on the size you want (less glasses to wash) :)

          2. I also wanted to say that if you're just making one or 2, you can do them in a small non-stick skillet. Spread the cheese in a thin layer, cook over med-low to low heat and watch carefully. You want the oils to cook out, but you dont' want to brown them. Browning makes them bitter. You can also make cheese crisps from other cheese. Surprisingly, pre-shredded cheese work really well for this application. Sargento shredded sharp cheddar makes great cheese crisps. Again, don't let them brown, the brown is very bitter.

            4 Replies
            1. re: janetms383

              Bitterness might depend on the cheese, or your palate - I certainly don't find Swiss bitter when it browns.

              Thank you for pointing out that I neglected to include the part about spreading the mound into an even round. I think I've read that pre-shredded cheese usually contains a tiny amount of added starch, to keep it from clumping, which is probably why it makes good crisps.

              1. re: janetms383

                I've made them in the cast iron pan as well as on an unlined cookie sheet.

                1. re: janetms383

                  I don't think the pan needs to be non-stick either. The oil cooking out of the fricco makes for its own non-stick surface.

                  1. re: janetms383

                    just don't do what I did last night - it's a coincidence I'm seeing this post today, wish I saw it then. I experimented and put them in a non stick pan that had a bit of olive oil in it, and I ended up with parmesean gum.

                  2. If I just want a few for a snack I put them on a plate and pop in the microwave. I mound the parm., sprinkle with cracked pepper, and put them around the edge of the plate cooking until they are just crispy.

                    I have seen Giada make large flat ones and then put in a muffin (or maybe it was a mini muffin) pan to form little cups, that she filled with something. Guess I wasn't paying a whole lot of attention! LOL! Sorta like what Sam said.

                    Here is a recipe from WFM:

                    http://www.wholefoodsmarket.com/recip...

                    1. Make sure you don't use that powdery stuff in the bag in grocery stores, it will just burn rather than melt. IMO, it works better w/o parchment as they seem to get crisper and it doesn't cause a big mess on the sheet.

                      We also add spices to the cheese like oregano or rosemary. They also taste great with dry rub for BBQ.