Thursday, January 22, 2015

Parmesan Cheese Crisps Laced with Zucchini & Carrots

  • 1 cup Parmesan cheese, freshly grated (keep some of the cheese in longer shreds)
  • ½ cup shredded zucchini and/or carrots
  • Parchment paper or silpat mat
  1. Preheat oven to 375 degrees F.
  2. Using a paper towel, remove excess moisture from shredded zucchini and carrots.
  3. Combine Parmesan cheese and shredded vegetables.
  4. Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
  5. Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
  6. Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
  7. Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.

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