Parmesan crisps are usually found in salads, where you’ve likely encountered them over the years without giving them much thought. But I think these crisps are a delicious snack on their own — delicate and lacy, but aggressively flavorful — and pair incredibly well with champagne or other sparkling wines, making them a perfect bite for parties at this time of the year. That they’re a snap to make doesn’t hurt, either. Just make sure to use parchment paper or a silicone pan liner for success. Find Darcie’s post on the subject here.
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Parmesan Crisps — delicate, lacy and flavorful — are a welcome addition to any party snacking table.
- 1 wedge aged Parmesan cheese
||Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper or a silicone baking mat. (Do not attempt this recipe without one or the other.) |
||Grate the Parmesan cheese finely, then drop tablespoonfuls on the lined baking sheet, leaving space between each. Spread the mounds into thin rounds. Bake in the oven for about 10 minutes, until the cheese is melted and bubbly and slightly browned. Remove from the oven, let cool, then carefully remove with a thin spatula. |