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Parmesean Crisps


Dinner the other night was some leftover steak. Wonderful stuff, but looking kind of lonely sitting by itself on the plate. I was hard pressed to be inspired by the veggies in the fridge for accompanying the lovely steak. I made some awesome cheddar cheese crisps a while back, and there was parmesean sitting next to the sad veggies. Let’s make some with parmesean! They were quick, fun and brightened up a dinner made up otherwise of leftovers. Little B and I even took some off the baking sheet early and laid them over some spoon handles. When they cooled they looked like little bitty taco shells. Molding the cheddar cheese version did not work as well when I tried, because the parmesean cheese is a drier cheese and cooperated much better. I can’t describe how spiffy they tasted when a slice of steak was nestled in one. Our leftover dinner became a little steak and cheese party. We even finished it off with some of our homemade sugar free ice cream sundaes – party dessert! One warning: I did a few crisps on a baking sheet without parchment paper and they seemed to want to become a permanent fixture of the pan, so I strongly recommend the parchment!

Parmesean Crisps

Grated parmesean cheese
Sea salt
Garlic powder or cayenne pepper powder ( if you like a kick)

Preheat oven to 325 degrees. Line shallow baking sheets with parchment paper. Measure a heaping tablespoon of cheese and drop it onto the paper. Use your finger to spread out the cheese into a round shape of even thickness. Sprinkle lightly with salt and garlic powder or cayenne pepper powder. Leave about an inch between rounds for possible spreading. Bake for about five minutes, until the edges begin to brown. Remove pan from oven. Crisps can be removed from paper after about a ,minute with a spatula. If you want to shape them for fancy serving, do so immediately with the back of a spoon, thick handle of a ladle or press them on the bottom of a muffin pan to make them more like little bowls.

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