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May 12, 2014

PARMESAN PEPPERONCINI CRISPS

Shredded Parmesan cheese with pepperoncini baked into a lacy crisps. They are perfect for snacking or on salads.

Parmesan Pepperoncini Crisps
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These Parmesan crisps are great for snacking or as an accent piece for dishes like Grilled Chicken Salad with Balsamic Dressing. The crisps are cheesy, nutty, delicious, and easy to make. So easy in fact, you will be making them all the time. 

I used pepperoncini to add little heat. Not a fan of pepperoncini? Use jalapeno or red pepper flakes. If you don’t like spice, leave out the hot pepper. Add garlic, onion flakes, herbs, or spices…experiment with different ingredients. It will be fun!

Once baked the crisps may be molded or left flat. Forming them into conical shapes takes only a few minutes longer. All I do is wrap the crisps around the handle of a wooden spoon once removed from the oven. Doing a couple at a time makes the process go lickety-split.

Parmesan Pepperoncini Crisps

If you make the crisps and wonder why yours might look slightly different than the ones in these pictures, your eyes are not deceiving you. This time I had a brain fart and inadvertently and left out the coarse black pepper! Once again, I beseech you to pretend they are there.

Parmesan Pepperoncini Crisps wrapped around a wooden spoon



PARMESAN PEPPERONCINI CRISPS




INGREDIENTS:

1 rounded cup freshly grated Parmesan cheese
1 1/2 tbsp. finely chopped pepperoncini peppers (sliced opened, patted dried first)
1 pinch of coarse black pepper



INSTRUCTIONS:

Preheat oven to 350 degrees F. 

Place a sheet of parchment paper on a lightly greased baking sheet. Place 1 tablespoon of cheese on parchment leaving some space between each. Sprinkle with a pinch of pepperoncini. Flatten cheese slightly. Sprinkle with black pepper. Bake for 9 to 11 minutes or until edges turn lightly golden. 

At this point, you may leave the crisps flat by allowing them to cool until ready to use. If you like to shape them, work with them while they are hot. Place the handle of a wooden spoon in the center of a crisp. Fold in the two sides (at the 4 o’clock and 8 o’clock position) around the spoon. Hold and squeeze for a minute. Slide crisp off spoon. Repeat until all crisps are shaped (shaping two at a time will speed up the process). If the unshaped crisps harden and become difficult to shape, place them individually in the oven for a few seconds and they will become pliable again. Makes 12 crisps.





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