Are you a sweet snacker or salty snacker? I have always been a salter so when I noticed a dozen recipes for baking parmesan cheese chips (basically all of which were identical) I drooled. Between being salty, gluten free and low carb, I set aside a little time to see if these were worth putting in my recipe arsenal.
Parmesan Cheese Crisps
1 cup of grated Parmesan cheese
Shred a cup of fresh Parmesan cheese. Divide into six piles on a Silpat (nonstick silicone baking mat) lined baking sheet and flatten them out. Pop in a 350° F oven for 12 minutes or until they are golden through to the middle.
Does one ingredient really even count as a recipe? Making these delicate delights was literally that straightforward. No wonder so many posted how to do it! I ate some plain, I dipped some in honey for a sweet and salty effect (not bad!) and imagined how they’d be if I had some marinara sauce for dipping. I’m picturing them as an unusual yet satisfying accompaniment to an Italian zucchini casserole in the future, perhaps?
After dwelling on the sweet and salty concept post first batch and the fact that I already made the mess and had a hot oven, it made sense to go for an extra round. I threw in a second partial batch that I had sprinkled with cinnamon and sugar. They were gross. Don’t bother trying it. It just didn’t work. That said, the plain ones will be made again and are a thoughtful option to make your gluten free dinner guest if you are serving bread to others. Just a suggestion.