Crispy Parmesan Rounds Food

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees.
• Spread the cheese on a baking sheet lined with parchment paper, then sprinkle black pepper over the top if using.
• Lightly pat down cheese on baking sheet and bake for 3-5 minutes before letting it cool completely and become crisp before breaking it apart.

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

BAKED PARMESAN CRISPS RECIPE

Steps:

• Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper (cut to fit) or silicone mats.
• Finely grate the Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
• In a small bowl, stir together the cheese, garlic powder and paprika.
• Using a measuring spoon, scoop a heaping tablespoon of the cheese mixture and place it on your baking sheet, starting at one of the corners. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
• Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide. Bake for 4-6 minutes, until they are set and starting to get crispy.
• Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon. Store leftovers in an airtight container in the refrigerator for up to four days (they'll get rubbery) or in the freezer for up to a couple months.
• To freeze, let the crisps cool after baking. Place them on wax paper in layers inside an airtight container. They will stay crispy right out of the freezer. If you want to reheat the chips in the microwave, you'll just need a few seconds, but the cheese will be less crispy.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

BAKED CRISPY PARMESAN POTATO ROUNDS

Steps:

• Preheat oven to 450F.
• Place a large baking sheet (if you can fit 2 in, use 2 though it'll depend on how big your potatoes are) in the oven while it's heating up.
• In a medium saucepan over high heat, add potatoes and enough water to cover potatoes.
• Bring to a boil and add 1 teaspoon salt.
• Reduce the heat and simmer for 5 minutes. The edges should start to feel a tad soft but the insides will be firm.
• Drain the potatoes and dump into a large bowl.
• Add in the onions and gently stir.
• Drizzle the olive oil on top and using a rubber spatula, stir around to coat the potatoes and onions.
• In a small bowl mix together the remaining salt, pepper, paprika, garlic powder and 1/2 cup grated parmesan cheese.
• Sprinkle the seasoning on top and mix to coat all sides. You want to see almost a potato starch paste form.
• Carefully take the hot baking sheet out of the oven and place the potato slices in a single layer
• Bake for 20-25 minutes or until the bottoms of the potatoes turn golden brown.
• Using tongs or a metal spatula, flip the potatoes over (along with the onions) and bake for another 10-15 minutes or until golden brown and crispy.
• Remove from the oven plate.
• Garnish with shredded parmesan.
• Add additional salt if needed.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

AIR FRYER 2 INGREDIENT PARMESAN ZUCCHINI CRISPS

Steps:

• Place zucchini rounds into your air fryer in a single layer. (If your air fryer basket is nonstick you don't need to grease the basket first. If it is not nonstick, you should spray basket with cooking oil spray.) Add a thin layer of parmesan cheese over rounds, covering the surface of each round.
• Set your air fryer to 370°F (no preheat). Cook rounds for about 12 minutes, or until the cheese is dark golden brown. Let the rounds cool for a few minutes, which will allow the cheese to crisp up further.
• Serve with your favorite dipping sauce. Crisps are best eaten soon after they are fried. Because of the moisture in the zucchini, the crispy top will soften when fully cooled. If you are making a large batch, you can always re-crisp them again in the air fryer.

EASY BAKED PARMESAN POTATO ROUNDS

Steps:

• Pre heat oven to 375°, line a large cookie sheet or two with parchment paper.
• Peel and slice potatoes into thick slices, then place slices in a large bowl of cold water, let sit for 20 minutes. Then drain well and towel dry.
• On a small plate whisk together the flour, parmesan cheese, parsley and salt.
• Brush one side of the potato slices with olive oil and then coat in parmesan cheese mixture place on prepared cookie sheet coating side down.
• Brush top side of slices with olive oil and sprinkle with remaining parmesan mixture. Spray or drizzle with a little extra olive oil.
• Bake in oven for approximately 25 minutes, the last 3-6 minutes place under the broiler if desired (for extra browning). Sprinkle with a little salt and serve immediately. Enjoy.
• **I serve mine with some mayo and chopped fresh parsley.

AIR FRYER ZUCCHINI PARMESAN ROUNDS

Steps:

• Slice the zucchini into ¼ inch rounds
• Transfer to a large mixing bowl and drizzle with olive oil, garlic powder, salt, and pepper. Gently toss to combine.
• Transfer to the air fryer and top with shredded parmesan.
• Set your air fryer to 400°F for 5 minutes. After 5 minutes open air fryer and flip the zucchini then sprinkle parmesan on the other side. Close air fryer and cook for another 4-5 minutes.
• The zucchini rounds are ready once the parmesan cheese is golden brown and the edges of the zucchini are crisp. Enjoy with your favorite dipping sauce. We served them with spicy mayo.

CRISPY PARMESAN POTATO AND GREEN ONION ROUNDS

Steps:

• Set oven to 400°F (set rack to bottom position).
• Melt the butter in the microwave.
• Generously spray a 15 x 10-inch baking sheet with cooking spray, then drizzle a small amount of butter over the cooking spray (I use the non-stick heavy-duty foil for this).
• Layer the thinly sliced potatoes in the bottom of the baking sheet overlapping slightly.
• Sprinkle with lots salt, black pepper and garlic powder.
• Drizzle the melted butter over the potatoes, then evenly sprinkle with green onion.
• Sprinkle generously with grated Parmesan cheese.
• Bake uncovered for about 20-25 minutes, or until the potatoes are just fork tender (watch closely the thinner your slices are the faster they will cook!).
• Lift off using a spatula.
• Delicious!

PARMESAN CRISPS

Steps:

• Prep a baking tray & cover in greaseproof paper.
• Put a round former of your choice on the tray & fill with finely grated parmesan
• Here is the recipe in full
• . Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
• 2. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
• 3. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
• 4. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
• 5. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
• Enjoy.