One ingredient recipe? I’m totally in.
These paper-thin wafers make for incredible appetizers. A thin layer of fresh-grated Parmigiano-Reggiano cheese is sprinkled into a hot non-stick pan until it bubbles and forms a lacy pattern, full of delicious cheese flavor.
Your appetizer effort can end there. But you may also choose to top with a touch more flavor by adding basil, sesame seeds, cumin or black pepper. I chose to use thin jalapeño slices on some and a dried garlic and rosemary blend on others — our ingredient count is still only at three so I figured that was still in the “insanely easy” category of cooking.
It’s best to experiment a little at first so you can get the heat in the pan just right. Once you have it right, you can turn out tons of them in no time.
Make sure your cheese is real Parm-Reggiano or another hard, grating cheese. And grate it fresh! It’s always so much better.
Serve at your next wine party or as a satisfying snack anytime.
Makes about 18 crisps
- 8 ounces Parmigiano-Reggiano (about 3 cups)
- 1 jalapeño, thinly sliced (optional)
- 1 tbsp dried rosemary or other herbs (optional)
- In a large non-stick skillet over medium heat spoon about 2-3 tablespoons of cheese to make small circles of cheese: You should not be able to see the skillet through the cheese within each circle. The cheese should sizzle but not smoke.
- Lightly sprinkle your herbs or and a thin slice or two of jalapeño at this point if desired. Then, do not touch further while cooking.
- Cook until the cheese has melted together and the edges are lightly browned. Remove the pan from the heat and let sit for 30 seconds to 1 minute to let the crisps lightly harden before gently removing from pan with a plastic spatula and transferring to a paper towel to finish cooling (about 3 more minutes),
- Repeat until all cheese has been used up.
- When the crisps are totally cool, they can be stacked for serving or stored in a tin for later.