Parmesan crisps are the answer to one of my prayers. If you’ve ever searched for a healthy alternative to potato chips, you know just how hard they can be to find. It is extraordinarily rare for a store-bought chip to be fried in anything other than an industrially-processed, modern, highly-refined vegetable oil. Homemade chips can be made using healthy fats, but they’re so much work! As such, they’re relegated to ultra-rare treats in our home.
That is, until I discovered Parmesan Crisps! They’re so ridiculously easy. Granted, the Parmesan Crisp won’t act exactly like your favorite tortilla or potato chip. But as a vehicle for moving delectable dips from a bowl into your mouth, they’re pretty yummy and far better than a boring old spoon.
Parmesan Crisp Recipe
- Parmesan Cheese, grated (please use REAL Parmesan and not the funky, powdered fake stuff)
Simply spoon the grated Parmesan cheese into chip-sized, relatively thin dollops on a hot griddle. (I use this stainless steel griddle on my stove top for those of you who choose to avoid non-stick coating.) The cheese will melt, then turn crispy. At this point, use a spatula to flip the crisps over and lightly brown the other side. Then remove from the griddle onto a plate.
If you don’t have a griddle, you can spoon the Parmesan cheese into chip-sized, relatively thin dollops on a cookie sheet or two. Place the cookie sheets in your oven under the broiler and watch them melt and lightly brown. At this point, remove them from the oven and use a spatula to transfer them onto a plate.
The end, again.
When they cool, the Parmesan Crisps will be … crispy. Perfect for dipping or for using as the base of an appetizer. Enjoy.
(photo by jimnicholas)