- SERVINGS: MAKES TWELVE 2-INCH CRISPS
- 1 cup finely grated Parmigiano-Reggiano
- Preheat the oven to 325°. Line a baking sheet with a Silpat, which can be found at most fine kitchen shops. Sprinkle about 2 teaspoons of the cheese in one corner of the Silpat. Use your fingers to spread the cheese into a 2-inch circle. Repeat with the remaining cheese; you should have about 12 rounds.
- Bake for 8-10 minutes, or until they are golden brown. Use a small spatula to transfer them to paper towels. They will be soft when they are removed but will stiffen as they cool.
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