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These delicious little Parmesan Crisps take only minutes to assemble and cook. They can be prepared ahead of time so no last-minute fuss is necessary.
- 1/2 Cup Very Finely Grated Parmesan Cheese
- 1 1/2 Teaspoons Unbleached Flour
- 1/4 Teaspoon Dried Crushed Rosemary
- 1/8 Teaspoon Ground Cayenne Pepper
- In small-size bowl combine Parmesan cheese, flour, rosemary, and cayenne pepper.
- Place medium-size nonstick frying pan over a medium heat until it is hot enough to make a drop of water sizzle
- Spoon 1 tablespoon of cheese mixture into pan. With back of spoon flatten mixture into an even thin layer (as close to a circle as possible). Repeat to make one or two more crisps and then turn down heat to low. Cook 1 to 1 1/2 minutes until cheese melts, bubbles, and begins to turn golden.
- Remove from pan from heat and transfer to parchment paper. Let crisps rest 30 to 40 seconds to firm. Using a heatproof spatula carefully loosen crisps and turn them over. Let stand for 30 seconds more on other side. Transfer crisps to plate. Repeat with remaining cheese mixture. Cool Completely. Store up to 1 day in ziplock bag at room temperature.
- Makes 6 Crisps
- Prep Time: 25 Minutes Cook Time: 1 1/2 Minutes Total Time: 36 1/2 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
