The first picture below is done with putting the parmesan into a muffin tin and covering the bottom of the pan.
The second picture below was done with little mounds of parmesan on a baking sheet.
I MUCH prefer the baking sheet method as they are thinner and have a nice lacy pattern. I also found the crisps from the muffin tin to be too thick and chewy.
Muffin tins - too thick and chewy
- Preheat the oven to 375ºFPreheat the oven to 375ºF
- LIne baking sheet with parchmentLIne baking sheet with parchment
- Place a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheetPlace a small mount of finely shredded parmesan cheese (evenly spaced) on a lined baking sheet
- Once the oven has preheated, add the baking sheet to the ovenOnce the oven has preheated, add the baking sheet to the oven
- Cook for 4-6 minutes, or until the cheese is bubbly, melted, and brown. 5 minutes was perfect in my ovenCook for 4 to 6 minutes, or until the cheese is bubbly, melted, and brown. In tests, 5 minutes was the sweet spot.
- Remove the baking sheet from the oven and allow the parmesan crisps to cool for 5 minutes, or until they are no longer pliable.Remove the baking sheet from the oven and allow the parmesan crisps to cool in the pan for 5 to 10 minutes, or until they are no longer pliable.
- Line a plate with paper towel, and gently transfer the parmesan crisps to the lined plate to drain.Line a plate or tray with 2 to 3 layers of paper towel, and gently transfer the parmesan crisps to the lined plate to drain.
- Once the parmesan crisps are completely cooled and drained they are ready to serve and enjoyOnce the parmesan crisps are completely cooled and drained they are ready to serve and enjoy
- Store in air tight container for a day or two
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