These cheese crisps couldn’t be easier to make and are perfect for noshing. I highly recommend that you grate the Parmesan as opposed to purchasing the already grated variety. Parchment paper is also a necessity.
I served these alongside my curried apples. You can make some with almonds and some without for a little variety. They last for about 3 days in an air tight container, depending on the humidity where you live.
For 16 crisps
1 cup finely grated Parmesan cheese
1/2 cup sliced almonds
Line a cookie sheet with parchment paper. Heat the oven to 400 degrees.
As pictured, make small slightly compact piles of grated cheese and then place some of the almonds on top. place in the oven and bake for 6 to 7 minutes or until lightly browned on the edges. Remove from oven and allow to cool for about 10 minutes.
These are also delicious with soups and salads. Enjoy!
No comments yet.