Parmigiano Reggiano Crisps
Make these delicious, crunchy cheese rounds when you’re craving something salty or if you’re looking for a tasty keto-friendly snack.
Servings: 0
Equipment
- Non-stick muffin tin or baking sheet
- Parchment paper
- Rubber spatula
- Wire cooling rack (optional)
Ingredients
- 4 ounces Parmigiano Reggiano grated
- Freshly ground black pepper (optional)
- Red pepper flakes (optional)
- Everything But The Bagel Seasoning (optional)
- Dried oregano (optional)
Instructions
- Preheat the oven to 400 degrees.
- Add about 1 tablespoon of shredded cheese to each muffin tin well and pat down OR add to a parchment-lined baking sheet and shape into a circle. Add seasonings if desired.
- Cook for about 4 minutes, or until the crisps are golden brown and melted together. Pro tip: go a little darker than you might think for optimal crispy-ness, but watch closely to avoid burning!
- Remove from the oven and let cool for 2 to 3 minutes. Pop them out of the muffin tin or use a rubber spatula to remove them from the parchment paper, then place them on a wire rack or paper towel to cool completely.
- Store in an airtight container at room temperature for up to 3 days.