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5 Ratings
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Martha Stewart Member
Rating: 5 stars
10/05/2017
Nice way to add a flourish to a simple salad. I have also used the toaster oven to make just four for a weeknight dinner, scooping a generous tablespoon of cheese directly from the container so there's no need to store a large batch.
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Parmigiano-Reggiano Crisps
Credit:
Rob Tannenbaum
Recipe Summary
Yield: Makes 2 dozen crisps
Ingredients
Ingredient Checklist
4 ounces Parmigiano-Reggiano, freshly grated
Pinch of cayenne pepper (optional)
1 tablespoon finely chopped fresh sage or thyme (optional)
Gallery
Parmigiano-Reggiano Crisps
Credit:
Rob Tannenbaum
Recipe Summary
Yield: Makes 2 dozen crisps
Gallery
Parmigiano-Reggiano Crisps
Credit:
Rob Tannenbaum
Parmigiano-Reggiano Crisps
Credit:
Rob Tannenbaum
Parmigiano-Reggiano Crisps
Recipe Summary
Yield: Makes 2 dozen crisps
Recipe Summary
Yield: Makes 2 dozen crisps
Yield: Makes 2 dozen crisps
Makes 2 dozen crisps
Ingredients
Ingredients
- 4 ounces Parmigiano-Reggiano, freshly grated
- Pinch of cayenne pepper (optional)
- 1 tablespoon finely chopped fresh sage or thyme (optional)
Directions
Preheat oven to 325 degrees.
In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 5 stars
10/05/2017
Nice way to add a flourish to a simple salad. I have also used the toaster oven to make just four for a weeknight dinner, scooping a generous tablespoon of cheese directly from the container so there's no need to store a large batch.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
5 Ratings
5 star values:
3
4 star values:
1
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
10/05/2017
Nice way to add a flourish to a simple salad. I have also used the toaster oven to make just four for a weeknight dinner, scooping a generous tablespoon of cheese directly from the container so there's no need to store a large batch.
Martha Stewart Member
Rating: 5 stars
10/05/2017
Nice way to add a flourish to a simple salad. I have also used the toaster oven to make just four for a weeknight dinner, scooping a generous tablespoon of cheese directly from the container so there's no need to store a large batch.
Rating: 5 stars
All Reviews for Parmigiano-Reggiano Crisps
- of Reviews
Reviews:
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Newest
All Reviews for Parmigiano-Reggiano Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
