Parmesan Thyme Crisps Food

PARMESAN THYME CRISPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
• Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

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 AND THYME CRISPS

Steps:

• Preheat oven to 200C/400°F.
• Line a large baking tray with parchment paper.
• Divide cheese into small heaps on the baking sheet, spaced apart, to make 16 in total.
• Sprinkle a bit of your chosen herb(s) over each heap of cheese.
• Bake for 4-5 minutes until melted, lacy and golden.
• Remove and set aside for 1 minute to firm up a little.
• Lay each crisp on a rolling pin to curve it slightly, then cool.
• Serve as finger food or along side or as a garnish on creamy soup.

PARMESAN AND THYME CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
• Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

PARMESAN THYME CRISPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
• Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

LACY PARMESAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Gently combine all the ingredients.
• Cover a baking sheet with a piece of parchment paper.
• Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
• Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
• If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.

HERBED PARMESAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a small bowl, mix all the ingredients together. On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two wide. (You should have about 12 crisps.) Bake in the oven until they turn golden brown, 6 to 8 minutes. If not shaping them around a spoon handle, cool crisps flat on a metal rack.