BAKED CHEDDAR PARMESAN CHEESE CRISPS
Want to know how to make parmesan crisps and cheddar cheese chips? This quick & easy cheese crisps recipe will show you the basic method, plus 10 simple seasoning combinations!
Provided by Maya | Wholesome Yum
Categories Snack
Time 12m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 403 mg, Sugar 0.1 g, UnsaturatedFat 3.3 g, ServingSize 1 serving
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
PARMESAN DISKS
Provided by Nigella Lawson
Categories easy, quick, appetizer
Time 10m
Yield 8 disks
Number Of Ingredients 1
Steps:
- Heat oven to 425 degrees. Use a tablespoon to make eight evenly spaced mounds of cheese on a nonstick baking sheet. Pat each mound into flat cohesive disks.
- Place baking sheet in oven until cheese has melted and is just beginning to brown, about 3 or 4 minutes. Remove from oven and allow to sit for 1 minute, then transfer to paper towels until cooled and crunchy.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 0 grams
PARMESAN PITA CRISPS
Categories Bread Cheese Appetizer Bake Cocktail Party Parmesan Winter Bon Appétit
Yield Makes 6 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Cut each pita bread horizontally in half, forming 2 pita disks. Brush disks with olive oil. Sprinkle disks with Parmesan cheese, then pepper. Cut each disk into 6 wedges. Arrange pita wedges in single layer on large baking sheets.
- Bake until pita wedges are golden and just crisp, about 12 minutes. (Can be prepared 3 days ahead. Cool completely. Store airtight at room temperature. Rewarm in 325°F oven about 5 minutes.)
PARMESAN POTATO ROUNDS BAKE
These pretty cheese-coated potato slices go very well with lamb chops, and the dish is easy to prepare. It's the first recipe I turn to when I have potatoes and onions ready in the garden.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.
Nutrition Facts : Calories 194 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 366mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PARMESAN CRISPS
Fantastic topping for soups or pasta
Provided by keelbreeze
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Prep a baking tray & cover in greaseproof paper.
- Put a round former of your choice on the tray & fill with finely grated parmesan
- Here is the recipe in full
- . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
- 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
- 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
- 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
- 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
- Enjoy.
ROASTED EGGPLANT PARMESAN
Steps:
- Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
- Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
- Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
- Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
- Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
- To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.
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PARMESAN CRISPS RECIPE | MYRECIPES
From myrecipes.com
Servings 32Calories 28 per servingTotal Time 18 mins
- Toss cheese, flour and cayenne in a small bowl. Drop heaping teaspoons of mixture on baking sheets, leaving 2 inches between mounds. Gently spread cheese with your fingers or the back of a spoon into a thin disk.
- Bake until cheese has melted and disks are crisp and golden, 8 to 10 minutes. Cool completely on parchment on a wire rack, then carefully remove with a small metal spatula. Repeat with remaining cheese mixture.
PARMESAN CRISPS RECIPE | MYRECIPES
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4.5/5 (7)Total Time 33 minsServings 11Calories 31 per serving
- Line a large baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. Spread each mound to a 2-inch diameter. Sprinkle mounds with pepper. Bake at 400° for 6 to 8 minutes or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.
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4/5 (18)Category Appetizers, Breads/CrackersAuthor Katie SweeneyTotal Time 50 mins
- Using the largest holes on a box grater, coarsely shred the cheese. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl. Arrange tablespoons of cheese four inches apart on the silpat, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed. Flatten each mound slightly with your fingertips to form a three-inch round.
- Bake the fricos until golden, about 10-12 minutes. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely.
BAKED PARMESAN EGGPLANT RECIPE - CASSIA'S CUISINE
From cassiascuisine.com
Cuisine BrazilianCategory Appetizer, Main Course, Side Dish, SnackServings 4Total Time 45 mins
- Wash the eggplant, pat dry with paper towel and cut off the green ends. If you prefer you can peel the skin if you’d like.
- Next slice the eggplant into 1/2" disks and place them on a baking tray with parshment paper and season with a sprinkle of salt. This helps cut the bitterness and the moisture from the eggplant.
- In a large bowl whisk the eggs and add the milk, garlic, salt, cayenne, black pepper, olive oil or melted butter.
AIR FRYER GARLIC PARMESAN TRUFFLE FRIES - PRETTY DELICIOUS ...
From prettydeliciouseats.com
Category DinnerCalories 195 per servingTotal Time 23 mins
- Slice the peeled or skin on potatoes into large disks, stack half of the potato disks on top of each other to create a pile, then slice vertically to create long potato batons / fries, repeat the step again with the remaining pile of potato disks. (check tips below the recipe card)
- Place the fries into the air fryer, spray vegetable oil over the potatoes and use a tong to mix and evenly spread the fries on the air fryer basket. The fries should not be overlapping each other, so you can cook them in batches depending on the size of your air fryer.
- Air fry for 10 minutes at 170c/340f then shake the basket or use a tong to flip the fries over and air fry for another 5 – 8 minutes.
EGGPLANT PARMESAN - RECIPES
From more.ctv.ca
Servings 3-4Category Dinner
- Trim off the top and bottom of the eggplant and slice into 1cm thick disks. Place the slices in a single layer on the paper towel lined cookie sheet and evenly sprinkle with 1 teaspoon of kosher salt. This will draw out some of the moisture from the eggplant and give it a super lovely texture.
- Allow the salted eggplant to sit for about 20 minutes while you gently heat the tomato sauce on low and preheat your oven to 375ºF.
- Pat the eggplant dry with another piece of paper towel and spray the foil lined cookie sheet with a good coating of the non-stick cooking spray. Arrange the eggplant slices in a single layer on the sheet and spritz with another good coating of the non-stick cooking spray. Season with a bit of salt and pepper and pop the eggplant into your preheated oven for 20 minutes, flipping the slices halfway through.
HOMEMADE PARMESAN CRISPS (5G PROTEIN!) - THE CHEESE KNEES
From cheeseknees.com
Category SnackCalories 105 per servingTotal Time 13 mins
- Add the parmesan cheese to a bowl and add in your seasoning of your choice. Stir until combined.
- Using a tablespoon as your scoop, scoop the parmesan cheese mixture onto the parchment paper and spread it out into a thin, even circle that is about 2 inches in diameter. It should be a thin layer of cheese that is the same thickness throughout. Repeat until there are multiple parmesan crisps on the baking sheet. Be sure the parmesan rounds do not touch (they won’t expand).
- Place in the oven and bake for 6-8 minutes or until the parmesan cheese is melted and golden brown.
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