Italian Parmesan Crisps - Giada De Laurentiis

"These simple and elegant cheese crisps have been featured several times by Giada De Laurentiis on FoodTV shows."
 
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photo by Chris F photo by Chris F
photo by Chris F
Ready In:
10mins
Ingredients:
2
Yields:
8-10 crisps

ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Line the baking sheet with the silpat (preferred) or parchment.
  • Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.
  • Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.
  • Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.
  • Allow to cool on the baking sheet before removing carefully with a spatula for serving.

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Reviews

  1. Absolutely fabulous! Made with freshly grated parmesan to go with homemade vegetable soup. Loved how easy these are to prepare, how delicious they taste, and how cool they look -- very lacy and gourmet! Thanks, Julesong, for sharing!
     
  2. Delicious! And so easy to make. I added some pepper to some of the cookies, which was very tasty too. Thanks. ^_^
     
  3. I loved this. THe second time I made them I took them out of the pan a little early and draped over a small bowl and actually made a bowl and put salad in it~
     
  4. Made these for a snack today & they were great. I will make them again with casear salad for a nice dinner party. Thanks for the easy & delicious recipe.
     
  5. Excellent crisps! I used parchment paper and it worked great. Some I dusted with garlic powder.. some I put dill seed and other I dusted with cayenne pepper. These are great with a cocktail. So easy to make, too.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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