This simple recipe using Parmigiano-Reggiano makes an easy party snack. To prevent cheeses from drying out and losing flavor, wrap them tightly in parchment and store in the veggie drawer of the refrigerator.
- Yield: Makes 2 dozen crisps
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, March 2012
- 4 ounces Parmigiano-Reggiano, freshly grated
- Pinch of cayenne pepper (optional)
- 1 tablespoon finely chopped fresh sage or thyme (optional)
Preheat oven to 325 degrees.
In a medium bowl, toss cheese with cayenne and herbs. Line a large baking sheet with parchment paper or a nonstick baking mat. Spoon heaping tablespoons cheese mixture onto baking sheet, spacing about 2 inches apart. Lightly press to flatten into 2-inch circles, using a round cutter as a guide, if desired.
Transfer to oven and bake until slightly browned, 6 to 10 minutes. Remove from oven and let cool on baking sheet to firm slightly. Carefully loosen using a spatula and let cool until firm and completely hardened. Repeat process with any remaining cheese. Cooled crisps can be stored in an airtight container between layers of wax paper.