Why can’t I go vegan? It’s because my passion for cheese is just too powerful. Asiago, blue, goat, mozzarella, parmesan, pepper jack, the cheap laughing cow cheese…name any type of cheese, I’ll probably love it. The stronger, the better!
And so when I discovered Parmesan Crisps (or chips) at that one cooking class with Mark, I fell in love with another type of cheesy snack: BAKED CRISPY CHEESE that is a blend of asiago and parmesan cheese, which are mildly pungent and fairly similar in flavors.
It is so simple, I’m not even sure it requires instructions. There are two types of crisps for you this evening: Parmesan Crisps and Parmesan Quinoa Crisps. I decided to add the toasted quinoa in hopes that it might offset some of the saltiness from the cheese. It did!
- 1/3 cup shredded parmesan cheese
- 1/4 cup shredded asiago cheese
- Optional: 1/8 cup toasted quinoa (Toast the quinoa by putting it in a pot, stir over medium-high heat until crackling and browned)
Preheat oven 375 degrees Fahrenheit
- Line a baking sheet with parchment paper, arrange a blend of the asiago and parmesan (more parmesan than asiago) on the parchment paper in a circular shape as seen as above. If you’d like, add the toasted quinoa on top of it. Bake them for seven minutes.
These parmesan crisps are best as toppers for risotto or pasta; however, they also taste great on their own. In a matter of 10 minutes you’ll have a fairly healthy snack for yourself, your kids, your dog, whoever. Eat them right out of the oven!
Have a great rest of the week! Can’t believe tomorrow is Friday already-the days are flying by! Make tomorrow count 🙂