Ok, so parmesan crisps are probably too simple to require a recipe, but their deliciousness and ease are worth highlighting with some close up photography and a blog post! How exciting to make something so crispy and delicious with one ingredient? For this twist on the traditional parmesan crisp, the “chive parmesan crisp,” I sliced up some chives that I have growing on my windowsill and just combined them with the grated parmesan.
I just LOVE that I can buy chives at the grocery store with little roots that grow in a glass of water. I can use them for a week or so, and then plant them in my herb garden for an ongoing chive supply. The best!
For this version, preheat the oven to 350. Stir together chopped chives with grated parmesan cheese, and lay the mixture out in a very thin layer on your sheet covered in parchment paper, foil or silpat to prevent a messy pan. Bake for 5-12 minutes, depending on how thin your layer of cheese is.
When the cheese has started to look brown and toasty/crispy, it’s pretty ready. The thinner the layer of cheese, the more crispy the result. Break this into pieces in the size that you like. Eat these plain, or in a soup or salad. Deliciously salty, cheesy and crispy. Yummmm.
One thought on “Chive Parmesan Crisps”