How To: Make Parmesan Crisps

Not only does fall bring lots of pumpkin recipes, it also brings lots of soup recipes. Even though we’re having somewhat of an Indian summer here in Pennsylvania, I am still craving soup. Next time you’re looking to make your soup a little extra fancy, try making some parmesan crisps! All it takes is 10 minutes and some parmesan cheese to make a cute and tasty garnish for your bowl of soup.

Parmesan Crisps
Yields: 6 crisps

Parmesan cheese, finely shredded
Black pepper (optional)

Preheat the oven to 325 degrees F.

Line a large baking sheet with a silpat or parchment paper. Place a 2.5 inch biscuit cutter onto your silpat, and place about 2 tablespoons of cheese into the cutter. Press down gently on the cheese, then gently remove the biscuit cutter. Repeat until you have 6 mounds of cheese. If you want, add a pinch of black pepper on each mound.

Bake for 7-8 minutes, just until they have set and start to turn a golden brown. Remove from the oven and let cool for a few minutes. Gently remove with a spatula, and store in an airtight container for up to 3 days.

Source: The Italian Dish

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