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Parmesan Crisps

Parmesan Crisps with ThymeEntertaining can seem like a daunting task whether it’s your first time or 100th!  The key to any successful party is in the planning.  When I plan a dinner party its roots are usually based on a country we have been to and have enjoyed the food.

  From there I start thinking about what I’d like to serve, where some of the food will be consumed and what libations will accompany the food.  I make a list…it’s the crucial part of making an evening end well.   My to-do list shows the menu, notes jotted down, food I need to buy, table settings etc. all of which helps me stay organized.  Without my list, things can go astray or get totally forgotten. Last weekend I thought it would be nice to re-visit Italy in the comfort of our home (it was just the two of us!).  The evening started with a local sparking wine and these Parmesan crisps.  The pre-dinner sparkler (aperitivo) was a perfect match to the crisps.  I made some as crisps and a few as baskets which I lightly filled with smashed avocado and lime juice (ok, not so Italian but I needed to use up the avo before it spoiled).  Parmesan crisps are pretty with their lace-like design, delicate, simple to make, and so delicious.  These will be a definite hit at your next soirée.

Makes around 24 crisps
2 cups grated Parmesan
1 to 2 tablespoons fresh thyme (or fresh sage, finely chopped)

gratedparmesanthymecollagePreheat oven to 325f. Line a baking sheet with parchment paper or a non-stick liner. In a bowl combine cheese and thyme and spoon tablespoons of the mixture onto the baking sheet. Make sure to leave about two-inches of space in between cheese mounds. Bake 8 to 10 minutes or until melted and bubbling. Let Parmesan crisps cool slightly before gently removing with a thin spatula. Remove the crisps to a chopping board lined with paper towel (to absorb any oil from the cheese). Cool completely before storing in an airtight container – using waxed paper in between the layers.

gratedparmesanthymecrispsThe Culinary Chase’s Note:
   Don’t let the crisps get brown or the cheese will end up tasting bitter.  Serve the crisps alone, with a salad or if you’re feeling adventurous, make baskets and fill with your favorite cheese filling. To make the parmesan basket, while crisps are still warm and pliable, gently remove with a thin spatula and press each of the crisps over an upturned mini muffin pan, glass, or any small cup to form a basket.  Enjoy!

Parmesan Crisps
 
Prep time
10 mins

Cook time
10 mins

Total time
20 mins

 

Parmesan crisps are pretty with their lace-like design, delicate, simple to make, and so delicious. These will be a definite hit at your next soirée.
Author: The Culinary Chase
Recipe type: crisps
Cuisine: Italian
Serves: 24 crisps

Ingredients
  • 2 cups grated Parmesan
  • 1 to 2 tablespoons fresh thyme (or fresh sage, finely chopped)
Instructions
  1. Preheat oven to 325f. Line a baking sheet with parchment paper or a non-stick liner. In a bowl combine cheese and thyme and spoon tablespoons of the mixture onto the baking sheet. Make sure to leave about two-inches of space in between cheese mounds.
  2. Bake 8 to 10 minutes or until melted and bubbling.
  3. Let Parmesan crisps cool slightly before gently removing with a thin spatula. Remove the crisps to a board lined with paper towel (to absorb any oil from the cheese). Cool completely before storing in an airtight container – using waxed paper in between the layers.
Notes
The Culinary Chase’s Note: Don’t let the crisps get brown or the cheese will end up tasting bitter. Serve the crisps alone, with a salad or if you’re feeling adventurous, make baskets and fill with your favorite cheese filling. To make the parmesan basket, while crisps are still warm and pliable, gently remove with a thin spatula and press each of the crisps over an upturned mini muffin pan, glass, or any small cup to form a basket. Enjoy!

 

The post Parmesan Crisps appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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