Parmesan Egg Chips Food

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.

CRISPY PARMESAN EGGS

Steps:

• Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
• Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
• Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
• Note: This recipe was doubled for this episode.

PARMESAN CHIPS

Steps:

• Preheat oven to 400 degrees.
• Spray cookie sheet and with a paper towel and wipe most off, leaving only a very thin film.
• Place 1-2 TBSP grated cheese on cookie sheet and pat down to a circle.
• Place chips 2" apart.
• Bake 4-5 minutes, watching closely to avoid burning.
• Remove from oven when edges just barely start to brown.
• Cool on cookie sheet 5 minutes.
• These will stay fresh for days in plastic bags.

PARMESAN EGGS

Steps:

• Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
• Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

PARMESAN EGG CHIPS RECIPE

Steps:

• ) Preheat oven to 400 degrees Fahrenheit. Grease a mini muffin tin with non-stick cooking spray. 2) In a large bowl, whisk together egg whites, water, garlic powder and salt until combined. It will be slightly fluffy. 3) Evenly distribute egg white mixture into muffin cups. It needs to at least be enough to cover the bottoms. Sprinkle grated parmesan into each cup. Feel free to use any other kind of cheese. 4) Bake for 15 minutes, or until chips are crunchy. Remove from oven and allow them to cool for a few minutes. 5) Serve and enjoy!

EGGPLANT PARMESAN CHIPS

Steps:

• Preheat about 2 inches of oil in a large pot over medium heat.
• Cut off tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
• Combine flour, salt and pepper in a resealable bag.
• In a bowl, beat together eggs. Set aside.
• On a plate mix together Italian seasoning, Parmesan cheese and breadcrumbs.
• In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
• Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
• Sprinkle with more Parmesan cheese if desired. Serve hot.
• To get even more of the taste of Eggplant Parmesan, dip these in your favorite marinara sauce.