Snack · 12 min · italian

Parmesan Crisps with Herbs

✓ USDA-verified nutrition data

Ingredients

• 1 cup Parmesan
• 1 tsp Fresh rosemary
• 1/2 tsp Black pepper
• 1/2 tsp Garlic powder

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper, not foil, which the cheese will weld itself to.
2. Mince the rosemary very finely. Big pieces burn before the cheese crisps.
3. Spoon tablespoon-size mounds of shredded parmesan onto the sheet, spacing them 2 inches apart, and flatten each mound gently with the back of the spoon.
4. Sprinkle each mound with the minced rosemary, garlic powder, and cracked black pepper.
5. Bake 7 to 8 minutes, until the edges are deep golden and the centers are bubbly and set.
6. Cool on the pan for 5 full minutes. They crisp as they cool and will fall apart if moved early. Beginner tip: if the centers still look wet and pale, give them 1 to 2 more minutes.
7. Lift off with a thin metal spatula and serve, or store in an airtight container up to 3 days.

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