I had been wanting to make these parmesan crisps for a while now and was so happy to finally have an excuse to try them. They are so so so easy and so rewarding. I served them with arugula salads and it was a nice cheesy, crunchy treat. I had looked at a few recipes, including
this one at GOOP. I ended up following a recipe present by Ruth Reichel that was on an episode of
Gourmet's Diary of a Foodie. I actually think it would be worth it to sift the flour to avoid small lumps, but then again it may not even need the flour as many recipes don't call for it. I was recently watching an episode of Everyday Italian and Giada added fresh lemon zest and chopped basil, which I'd imagine would also come out quite well.
1 cup coarsely grated Parmigiano-Reggiano
freshly cracked black pepper
1 tbsp flour
Mix ingredients and spoon six tablespoons on a baking sheet lined with a silicone pad, flatten each mound just a bit. Bake 10 minutes. Makes one dozen.
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