Parmesan Crisps
"I really don't recall where I got this from because I've had it for so long. These are a snap to make and using them as a garnish on tomato soup makes the soup look amazing. Plus it adds a nice cheesy taste to your bowl. Great in other kinds of soups too not just tomato. They can be made ahead and frozen in a container just make sure you put waxed paper between the layers so they don't stick and then you can take out the amount you need at the time. So delicious..."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (30 g)
- Calories 88.5
- Total Fat - 8.6 g
- Saturated Fat - 5.4 g
- Cholesterol - 27 mg
- Sodium - 151.5 mg
- Total Carbohydrate - 1.1 g
- Dietary Fiber - 0 g
- Sugars - 1.1 g
- Protein - 2.1 g
- Calcium - 21.3 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line baking sheet with either parchment paper or silpat. Grate cheese on large holes of grater box
Step 2
With a 2 1/2 inch biscuit cutter on lined sheet or silpat place about 2 Tbs. of grated cheese into the cutter. Press down on cheese a bit to shape. Gently remove the cutter and repeat until you have made 8 crisps. Sprinkle with black pepper on top of each cheese circle
Step 3
Bake in preheated oven of 325 for about 7 to 8 minutes. Take out when they are set but not golden in color. Remove from oven and let cool on pan for a few minutes. AS THEY COOL THEY WILL FIRM UP, gently remove with spatula to clean plate. Cool completely if you are freezing them. Then when you want to use them just take out of freezer and defrost about 5 minutes on counter before putting on top of your soups.
Tips
No special items needed.
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