Parmesan Crisps!

Hi guys! Today I'm going to show you how to whip up some parmesan crisps. Yum! 

Parmesan crisps are essentially parmesan cheese baked in the oven until golden brown, then broken up to make an absurdly delicious cracker-like creation. They are so good. And so easy!

Parmesan Crisps:
Ingredients:

• Parmesan cheese. The good stuff. None of that terrifying non-refrigerated stuff. And hey, not the refrigerated pre-grated stuff either. It doesn't behave the same (trust me, I tried). Use a hunk of Parmagiano-Regianno. I used about 4oz.
• Basil or other herbs of your choice. Or no herbs at all. You do you.

1. Preheat your oven to 400°F. Shred your cheese using the small holed side of a cheese grater. 

2. Line a cookie sheet with parchment paper and spread your cheese out on it. Don't spread it too thin. Keep the pile like, 1/8"-1/4" thick.

3. If you are using basil (or another herb), chop it until it's nice and fine.

4. Sprinkle the chopped up basil over the top of the cheese, and then mix it together with your hands. I did mine half with basil and half without. Variety is the spice of life, after all! If you wanted to do the whole thing with basil you could certainly add it and mix it before spreading everything out on the tray.

5. Put your tray in the oven and let bake. Depending on how thickly you laid out your cheese, this could take anywhere between 3 and 15 minutes (really.). You can tell it's done when it's golden brown. Now when I say golden brown, I don't just mean around the edges. I mean the whole damn thing is golden brown. If you don't let it all get there you'll have kind of half cooked bits of parmesan cheese that are neither crunchy nor soft. Trust me, you don't want that.

6. When done, remove from the oven, let cool, then break into smaller pieces and enjoy!

These parmesan crisps are delicious on their own, but would be great with dip (hummus anyone?), or used as the base for an appetizer. Heck, serve these with some tomato soup and it will probably make your whole day.

I hope you enjoy them!

Til next time!

-Becca

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