Black pepper parmesan crisps
Little mounds of parmesan baked into lacy, golden crisps that shatter like chips, with one main ingredient and a crack of pepper.
- 20 min total
- 5 min hands-on
- Anyone can make this
- Serves 4
- About $1.06 a serving
- 120 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 20 minutes, start to finish.
Ingredients
For 4 servings.
- 1½ cups parmesan wedge, finely grated
From your pantry
- ¼ tsp black pepper
- ½ tsp Italian seasoning (optional)
Each serving has about 120 calories, 11 g protein, 1 g carbs and 8 g fat, and costs about $1.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No parmesan wedge? Grated parmesan works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Drop the parmesan onto the in tablespoons, 2 inches apart, and press each mound into a flat circle.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Heaping. Heaping means a rounded mound piled above the rim of the spoon or cup, not leveled off. It’s a little more than the measure, on purpose.
How you’ll know: The pile sits above the edge of the spoon, and you leave it there instead of scraping it flat.
Sprinkle each one with a little pepper and italian seasoning.
5 to 7 minutes, until the edges are and the middles have stopped bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 6 min
Dolly’s tip: Watch the last minute. Golden is perfect, and dark brown turns bitter.Let them cool on the pan for 5 minutes, until they firm up and turn .
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 5 min
Dolly’s tip: They’re soft and bendy straight out of the oven. They crisp as they cool.Eat them right away, or keep them in an airtight container in the fridge for up to 4 days.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
