This quick chip is ridiculously easy to make and is a nice addition to dips, soups, and salads.
Ingredients:
Parmesan cheese, freshly grated (not prepackaged shredded. It's very waxy and doesn't melt well.)
Dried oregano and/or basil, to taste
Fresh cracked pepper, to taste
Grate the cheese and mix in herbs and pepper. Make small piles of the mixture on a baking sheet and spread until just thin enough that you can see slivers of the baking sheet through the cheese. Bake at 350 for 2-4 minutes, until melted and beginning to color. Remove from oven and let sit for 5-10 seconds. Using a spatula, gently remove from the baking sheet. Immediately drape over a dowel and seal the overlap to make tubes, press into muffin tin to make cups, or let sit flat to make chips. While still warm, you can slice the chips into strips. Arrange in a salad, on top of a soup (immediately before serving to avoid sogginess,) with a dip, or just as a snack.
Ingredients:
Parmesan cheese, freshly grated (not prepackaged shredded. It's very waxy and doesn't melt well.)
Dried oregano and/or basil, to taste
Fresh cracked pepper, to taste
Grate the cheese and mix in herbs and pepper. Make small piles of the mixture on a baking sheet and spread until just thin enough that you can see slivers of the baking sheet through the cheese. Bake at 350 for 2-4 minutes, until melted and beginning to color. Remove from oven and let sit for 5-10 seconds. Using a spatula, gently remove from the baking sheet. Immediately drape over a dowel and seal the overlap to make tubes, press into muffin tin to make cups, or let sit flat to make chips. While still warm, you can slice the chips into strips. Arrange in a salad, on top of a soup (immediately before serving to avoid sogginess,) with a dip, or just as a snack.
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