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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/2 cup finely shredded, high-quality Parmesan cheese
1/4 cup sliced almonds
Preheat oven to 400. Line a sheet pan with parchment paper or coat it with baking spray. Stir together Parmesan and almonds in a small bowl.
To make crackers: Form 8 small piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake about 6-7 minutes, until browned on the edges. Remove and set aside to cool until crisp, about 10 minutes. Serve immediately, or store between paper towels in an airtight container for up to 3 days.
To make bowls: Form 2 round piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake 6-7 minutes, until browned on the edges. In the meantime, invert 2 small bowls or ramekins (3-4 inch across the bottom) on the counter. Remove the sheet pan from the oven and use a thin metal spatula to transfer crisps to the inverted bowls, pressing them gently to help them conform to the shape of the bowls. Let cool until crisp, about 10 minutes. Use bowls immediately or store in an airtight container for up to 3 days. Makes 8 crisps or 2 4 inch bowls
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ALMOND PARMESAN CRISPS
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/2 cup finely shredded, high-quality Parmesan cheese
1/4 cup sliced almonds
Preheat oven to 400. Line a sheet pan with parchment paper or coat it with baking spray. Stir together Parmesan and almonds in a small bowl.
To make crackers: Form 8 small piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake about 6-7 minutes, until browned on the edges. Remove and set aside to cool until crisp, about 10 minutes. Serve immediately, or store between paper towels in an airtight container for up to 3 days.
To make bowls: Form 2 round piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake 6-7 minutes, until browned on the edges. In the meantime, invert 2 small bowls or ramekins (3-4 inch across the bottom) on the counter. Remove the sheet pan from the oven and use a thin metal spatula to transfer crisps to the inverted bowls, pressing them gently to help them conform to the shape of the bowls. Let cool until crisp, about 10 minutes. Use bowls immediately or store in an airtight container for up to 3 days. Makes 8 crisps or 2 4 inch bowls
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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