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Thursday, October 11, 2012

Parmigiano Reggiano Crisps

Parmesan Crisps.

Except I use Parmigiano Reggiano.  Because it's better.

So simple.  So easy.  So delicious.

You can use these puppies in everything from salads and soups, to just by themselves with some bread or olives or something...


  1. Grate cheese.
  2. Add herbs/spices.
  3. Form patties.
  4. Bake.
  5. Eat.
  6. Savour Life and all its multitudinous wonders.

So, I grated some parmigiano reggiano, and put some fresh thyme and a pinch of lemon zest in there.

Then I grabbed whatever I could find that would make some nice circular patties, and went to town on a parchment-lined baking sheet.

I made eight.  There is no right 'concentration' or 'recipe' for this... Just mix up some patties.

And bake 'em.


So good... but very brittle.

If you're like me and wanted to mix these up beforehand, cut up some squares of parchment paper, and intersperse them amongst a stack of crisps, and then slide them into a ziploc baggie.  They'll keep for weeks.

Perfect for crumbling up in soup or salads, or just as a snack.