If you follow our recipe, all you need to do is look at your parmesan container and find out how many carbs are in one tablespoon of your parmesan of choice and that will tell you how many carbs are in each parmesan crisp. If they get soggy baking them at a low temp 200º-250✯ will crisp them up, but be careful not to overcook them and burn them. How Do You Keep Parmesan Crisps Crispy?Īn airtight container helps. They are pretty delicate, so you would need to have a hard-sided plastic container and stack them carefully, but in theory, they can be frozen. Keep your leftover parmesan crisps in an airtight container at room temperature for a few days. Using a fork or a thin spatula, carefully turn it over and cook for an additional 2-3 minutes. Flatten it slightly and cook over medium heat for 2-3 minutes. We tried both methods (oven and pan) and found that the ones made in the oven are larger and crispier.įor the pan method, spoon grated Parmesan cheese, one tablespoon at a time, over a nonstick skillet.
Spoon 1 tablespoon of parmesan cheese slightly flatten it and repeat until all the cheese is gone. Bake for 4 minutes. Line a baking sheet with parchment paper. We liked the results from the oven better and found that the crisps were larger and more crispy baked. You just need a baking sheet and oven or skillet on a cooktop. Making these delectable, crunchy, salty slivers is really quite easy. The parmesan crisps made in the oven are bigger than the ones made in a skillet.
Honestly, we just like them plain.Ī thin wafer-like chip made purely from parmesan cheese, these crisps are perfect on a salad, as a snack, in a sandwich, or as a delicious garnish on pasta dishes. Add any of these to the parmesan before baking for flavor and variety. You can find Parmesan cheese in your local market that may have been produced with similar methods, but it won't necessarily be an authentic Parmiggiano Reggiano. In this case a few of the requirements are raw cows milk, the cows feed, no additives, and aged a minimum of 6 months. It's a Protected Designation of Origin (PDO) which means that it can only be produced in a specific geographic area and needs have specific and strict characteristics. It can only be called it Parmiggiano Reggiano cheese if it comes exclusively from the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua to the right of the river Po in Italy. This is a delicious, salty, and nutty Italian cheese. "elevated" maybe? In other words, who says you can't take something unique and awesome and make it even more awesome? How? Well, by turning it into a crunchy "transportation device", that's how! Ingredients for Parmesan Crisps All you're gonna need is parmesan cheese. There's nothing like the real thing, period.īut wait, can we elevate Parmesan Cheese? Can we move it from being sprinkled on pasta to making it the star of the show? We think we can! Try making our parmesan crisps recipe just once and see if you do not agree. and they are getting better and better, but nothing can truly capture the unique flavor, nuttiness, and texture of Parmesan cheese.Įspecially if you get your hands on some authentic Parmigiano Reggiano. We've often talked about awesome dairy-free cheese alternatives that can be found in the market. We decided to embrace the crave-worthy flavor of parmesan cheese and created this simple 1-ingredient parmesan crisps recipe that is delicious on its own or any way you would normally use a chip or cracker. It's one of those things in this world that can't be replicated.
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