Sunday, January 31, 2016

Parmesan Seed Crisps

I love cheese!  I do not discriminate - I love all kinds of cheese from a nice sharp cheddar to a rich triple crème brie to a pungent Roquefort.  I have almost never met a cheese I didn't like.  When you combine a good Parmesan and some crunchy seeds and toast them together to make a thin cracker-like crisp - well, what's not to love?

These crisps are a tasty accompaniment to a glass of celebratory champagne or an artisanal cocktail.  Or all alone when you need a savory snack to munch.  Make smaller versions and toss them in a Caesar salad in place of the traditional croutons for a modern take on an old classic.  

Substitute Romano cheese for the Parmesan cheese and chopped nuts for the seeds or add additional spices to mix it up and create different tastes.  The recipe can easily be doubled or tripled.  Once you try these cheesy, crunchy crisps you will want to make more.

Parmesan Seed Crisps
Yields 12, 3-inch (8 cm) crisps

1 cup (80 g) freshly grated Parmesan cheese
1 tablespoon (10 g) flax seeds
1 tablespoon (10 g) chia seeds
2 tablespoons (8 g) raw pumpkin seeds (pepitas)
freshly cracked pepper to taste

Preheat the oven to 350℉ (180℃).  Line 2 baking sheets with silicone baking mats or parchment paper.  Mix all ingredients in a bowl.  Sprinkle a thin layer of the cheese mixture about 3 inches (8 cm) in diameter on the lined baking sheet.

Bake for 7-10 minutes until the cheese is melted and golden.  Allow to cool for a few minutes before carefully transferring to a wire rack to cool completely.

Store crisps in an air-tight container for up to four days.

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