Parmesan Chips

  • Yield:10
  • Time:
    15 mins show details

These have a multitude of uses: a component of a salad, a topping for pastas, a base for canapés, or broken up and used as a dust.

Tags: component, brittle, umami, salty, Italian

Preparation

  1. Preheat oven to 325 F.

  2. 5 mins
    Grate the cheese with a microplane. (Using a box grater is OK, too. Although the cheese won't be quite as fine.)

    Grate the cheese with a microplane. (Using a box grater is OK, too. Although the cheese won't be quite as fine.)

  3. Place parchment paper (or a silpat or aluminum foil) on a sheet pan.

  4. Distribute the cheese on the parchment paper, using a ring-mould to size the chips to the desired size. This recipe expects a 3-inch diameter.

    Distribute the cheese on the parchment paper, using a ring-mould to size the chips to the desired size. This recipe expects a 3-inch diameter.

  5. 8 mins

    Bake in the oven.

  6. Check the chips. They should be golden brown. If not, bake for another few minutes.

  7. This is the color I look for. I like them on the lighter side of golden.

    This is the color I look for. I like them on the lighter side of golden.

  8. 2 mins

    Remove from the oven. Slide the parchment paper from the pan. After a minute or so, remove the chips with a spatula.

Notes

Always prepare a few more than needed. Some will likely turn out imperfect.

If you are preparing ahead, store in an air-tight container, so they don't lose their crispness.

Usually you'll want to place these in whatever dish they're being used in at the last moment.

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