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.)
Ingredients
- 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!
I KNOW!
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.
Overcoming Obstacles
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.
Variations
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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Yum! These would be great tossed on top of a salad or floated on top of a bowl of tomato soup!
Oooh ooh ooh! I’m on week 2 of the South Beach Diet and these would be perfect!
Thanks!
Poppy: Congrats! South Beach really worked for me.
Balebusta: I hadn’t thought of that! So true! I am going to make a salad today using these. What a brilliant idea!
What temp do you cook them at? 350? They seem delicious and quick, great for picnics and such!
Ruth! Thanks for pointing out my error. I corrected the post. Yes, 350. :]
i do them with black pepper all the time. delicious.
they’re also quite good with “grains of paradise”/”alligator pepper” – which is like black pepper but has a bit more kick and a hint of ginger to it. i only use that with grana padano or domestic parm though — the good stuff is meant to be pure!
I have made them with just a little finely chopped fresh rosemary. Delicious!
If you have the time to watch them cook, rather than “forget” them in the oven for 4 minutes or so, I just use a tablespoon (the measuring kind) and drop them by the Tbs into a hot frying pan. You can watch them brown & crisp for a few seconds and then flip them & do the other side. Sometimes U just buy the pre-shredded parm (like Sargento) and this is a super quick thing to do & make. And I highly recommend them for “croutons” to all the South Beachers. Also – put parchment paper on a microwave safe plate, cut up a mozzarella stick into 8 or 10 coins & arrange on the plate, then microwave for a minute or so (you’ll have to “test” your microwave and see what time works best for yours) – these melt, then sort crisp and brown up a bit and make a great chewy snack, too.
You can also make these a little bigger, and lay them over the bottom side of a bowl when they come out of the oven.They make neat little crispy bowls, you can serve a salad in them, and everyone will think you’re super talented and fancy:P
You can also do this on a plate in the microwave, and with any shredded cheese. I used to make them all the time when I was doing the South Beach diet!
just an fyi, we made these last night. thanks so much for posting the idea. jack loved them because it was easy for him to help. we called them cheese stars and during dinner he kept asking, “more chee-stars please!’
it was a big hit with the whole fam. we all loved them. thanks again for the tip.
My pleasure, Houpley! And the feedback from you guys sure does make me feel good. So thank you!
good god woman! are you trying to kill me?
i love you for posting this!
(p.s. i just started atkins)
so cheese is good.