Monday, March 24, 2008

Parmesan Crisps or Bowls

Parmesan Crisps or Bowls
(Southern Living Magazine recipe)
In our salad for Easter I made these little Parmesan crisps, tonight I remade them and took it one step more to make them into little bowls for our salad.

1. Use either parchment paper or a silpat (above) on a baking sheet. Spread between 1/4-1/2 cup (larger portion for the bowls or smaller portion if you just want to make little crisps) shredded Parmesan cheese onto the parchment paper, patting it out into a thin layer.

2. Bake at 375 for 5-7 minutes, remove from oven and let cool 10 seconds.

3. For Parmesan bowls: While the cheese is baking wrap the outside of an inverted wide vase or small terra-cotta pot in aluminum foil and spray with cooking spray.

4.Carefully lift the parchment paper off the baking sheet.
5. Working quickly, invert the circle over the prepared pot (or wide bottom vase). Gently press the cheese over inverted pot into desired bowl shape.

6. Cool completely (about 5 minutes) then remove.

If you don't want the bowls skip step 5 and instead lift the parchment with the crisps off the baking sheet and allow to cool.

1 comment:

  1. I know a chef that makes these crisps and puts them in a yummy salad called Nancy's Sensational Salad. And you didn't even go to culinary school! wow wee!