Parmesan Crisps with Thyme and Sea Salt
One of the most elegant (and easy!) appetizers youâ€™ll ever have the pleasure of meeting. These delicious Italian-inspired crisps pair wonderfully with cocktails, and are fabulous on salads or as soup toppers or eaten as chips with you favorite Italian sub!
|4 ounces||- piece of parmesan reggiano cheese without the rind|
|1 tablespoon||all-purpose flour|
|2 teaspoons||minced fresh thyme leaves - reserve some for garnish|
|1/2 teaspoon||flaky sea salt i love maldon|
|1/2 teaspoon||freshly ground black pepper|
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
Grate the Parmesan using a medium size grater.
Combine the Parmesan, flour and thyme 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 2-1/2 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. Sprinkle each little disk with a pinch of the flaky sea salt.
Bake in the middle of the oven for 8 to 10 minutes, until medium 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.
I like to garnish with a few more fresh thyme leaves before serving.
* I use a grater like this.
** Maldon sea salt is fantastic. It's a little expensive (as salt goes) but it's used as a finishing salt. Not a salt for every day use. It's delicious as a finishing touch to salads, sandwiches, main dishes etc. Take a pinch of it with your fingers and rub your fingers together as you sprinkle it over the food to bring out the wonderful flavor.