The other thing you must do is grate it yourself, and you need to use a box grater. You've only go one ingredient, so make sure it's the best. The taste and texture are superior to everything else. Parmigiano reggiano cheese: You must use the real thing here, parmigiano imported from Italy.The secret to perfect, oven-baked parmesan crisps is simply using real parmigiano reggiano cheese that you grate yourself. You don't need to know any complicated techniques or use any expensive equipment. Unless it's also crispy, and cheesy, and so easy to make it borders on silliness. It doesn't get much better than a one-ingredient appetizer. As an Amazon Associate, I earn from qualifying purchases. If you make a purchase through one of my links, I may make a small commission. I reheat them very briefly in the microwave, 5 seconds per crisp on 50% power.This post contains affiliate links. The ones with the pepperoni are best kept in a storage bag or in an airtight container in the fridge.
They will, unfortunately, lose some of their crunchiness, but they will still be very good. Once completely cooled, you can store the plain parmesan crisps in a storage bag or in an airtight container at room temperature for up to three days. Pesto sauce, whether homemade or store-bought.Ranch dressing - this homemade dressing is really good!.A spicy chipotle dip like the one I use with these avocado fries.Greek yogurt dip which you can also make with sour cream.But if you'd like to dip them into something, here are a few tasty options: These tasty crisps are perfect on their own, and that's how I typically enjoy them. Pecorino Romano and Grana Padano are two good substitutes for Parmesan.Sprinkle the crisps with a small amount of dried oregano and red pepper flakes before baking them.Use jalapeno slices instead of pepperoni.But in case you'd like to vary the basic recipe, here are a few ideas for you: I love this recipe as is and almost always make it as written. So it's best to enjoy them while they are fresh. While they will be kept from spoiling, their texture will be affected by freezing and they won't be as crispy. Yes, you can freeze these crisps in freezer bags. Lining the baking sheet with parchment paper is a must to avoid sticking and ensure you can easily release the crisps from the pan after baking them. You should cool them completely before storing them. Let them cool for a minute on the baking sheet, then transfer them to a cooling rack and let them cool for five more minutes before enjoying them. As mentioned above, this is purely optional.īake them until they are browned and crisp, 10-12 minutes. At this point, I sometimes top half of them with pepperoni. Gently flatten the mounds with your fingers. Make sure to keep them about an inch apart, and try to keep them about the same size. Now, grab a measuring tablespoon and scoop out small mounds of shredded parmesan onto the baking sheet. You start by lining a rimmed baking sheet with parchment paper and preheating your oven to 350☏. Making homemade parmesan crisps is so easy! Scroll down to the recipe card for detailed instructions. The pepperoni seems to somewhat interfere with the crisping up of the center of the cracker. This is completely optional.Īnd although the pepperoni adds great flavor, I think I like the plain crisps better, because they are crispier. There's a difference.Īs you can see in the photos and in the video, I sometimes add a single pepperoni slice to each of these crisps. Please make sure you use coarsely shredded parmesan and not finely grated parmesan. You only need one ingredient to make it: shredded parmesan. In fact, when I host friends and serve several types of snacks and appetizers with our pre-dinner cocktails, they are usually the first to disappear. Yes, they are the perfect keto snack - but I happen to think they are the perfect snack, period. Since they are so good, you don't even need to be on the keto diet to enjoy these tasty crisps. But when they contain just ONE ingredient, which is (you guessed it!) parmesan, the flavor is incredible. The thing is, when cheese crackers are made with flour, the flour dilutes the cheese flavor.
#Parmesan crisp cracker#
They are way better than any commercial cheese cracker that I have ever tried. What can be better than a one-ingredient homemade snack that tastes better than many processed snacks? And the best part? They are VERY easy to make, and they're ready in about 20 minutes. They are so good, that everyone loves them, regardless of their way of eating. Delightfully crispy and wonderfully flavorful, these baked parmesan crisps are the ultimate keto and low-carb snack.
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