Have you ever found yourself eating the cheese off a bowl of french onion soup? How about the crispy cheese on some pizza crust? If so, this one’s for you!
This is from The Inn At Little Washington cookbook. It’s is by far the easiest snack I’ve ever baked. I can’t believe it took me this long to share it!
What you will need
- Cheese grater
- Nonstick cookie sheet
- Parchment paper (optional, but makes it so much easier.)
- Parmesan cheese
Mom It Down!
Preheat oven to 350.
Grate some parmesan cheese into a bowl. Drop small mounds, 1 inch apart onto a nonstick cookie sheet. Mash those down using your fingers or the smooth side of a spoon. (Mine stuck to the spoon, I solved this problem by putting some parchment paper in between my fingers and the cheese.)
Bake for 4 to 5 minutes. You’re done!
Remove the crisps from the oven and let them cool on the sheet for a few minutes. Once they’re cool enough, they are easy to peel up using a spatula.
If your kid likes cheese, this might be the perfect occasional treat.
Also: HOLY CRAP, they’re low carb, my friends.
The only real obstacle I hit while making these was the the whole sticking to the teaspoon factor, which is why I decided to use my fingers and some parchment paper. It worked well.
Also, I usually place the finished crisps on a paper towel in order to absorb some of the oil. I might suggest letting them sit out at room temperature for 30 minutes before diving in; they get more crispy with time.
Make sure your pan is cool before preparing another batch!
Lastly, you can store them in tins and serve them much later as well.
We haven’t done much with these yet, but I think they’d be awesome with some black pepper. I’m not sure they’re tough enough to stand up to much more, though. But if you can figure anything out, I’m all ears!
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