I came across this recipe recently and thought it was pretty genius. There’s nothing like being able to create that upscale restaurant experience in the comfort of your own kitchen. The writer suggests using Parmesan, Cheddar, or Manchego to create these cheese crisps you might find atop a Caesar salad or soup appetizer. I’d also definitely try it with Asiago for that unmistakable zesty flavor. (And if you’re as obsessed with cheese as I am, you owe it to yourself to read more about GiftTree’s thoroughly impressive cheese gifts.)
A big shout out to Slate magazine’s Brow Beat culture blog for this recipe. See the original article here.
Yield: 8 or 9 crisps
Time: 15 minutes
½ cup grated Parmesan, Cheddar, or Manchego cheese (about 2 ounces)
Heat the oven to 350°F, and line a baking sheet with parchment paper. Form about 1 tablespoon of the cheese into a thin circle on the parchment paper; repeat with the remaining cheese, leaving 2 inches between circles. Bake until the cheese is golden brown and lacy, 5 to 10 minutes. Cool on the baking sheet, then serve.