Ingredients

The following ingredients have 20 Servings
  • 1 cup grated (not shredded) Parmigiano Reggiano cheese
  • 2 teaspoons fresh thyme

Instruction

  • Preheat the oven to 300°F. Line 2 baking sheets with parchment paper; set aside.
  • Mix cheese and thyme in a bowl.
  • To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture on to a prepared baking sheet to make a small pile. Space the piles 2 to 3 inches apart.
  • When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.
  • Bake until slightly browned on top, 8 to 12 minutes.
  • Remove the baking sheets from the oven and cool a few minutes to let crisps firm up. Slide parchment paper off the baking sheet and on to a wire rack.
  • Use a spatula to gently loosen crisps. They should be slightly flexible at this point, but will harden as they finish cooling. Repeat process with remaining cheese mixture.
  • Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.