Servings 15 crisps
Ingredients
- 1/2 cup shredded Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoons sesame seeds
- 2 teaspoons minced dried garlic
- 2 teaspoons minced dried onion
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
- In a medium bowl, stir together all of the ingredients until well combined.
- Spoon heaping tablespoons of the mixture onto the baking sheets, spreading the mounds at least 2 inches apart and slightly flattening them.
- Bake the crisps for 8 to 10 minutes until they are golden brown. Remove them from the oven and allow them to cool completely on the baking sheets. (Do not remove them from the baking sheets while they are still warm or they may break.)
- Using a spatula, transfer the cooled crisps to serving plates and serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Everything bagel seasoning: Instead of measuring the poppy seeds, sesame seeds, dried garlic, dried onion and salt individually, use 2 tablespoons everything bagel seasoning.
- Cheddar cheese variation: Swap the Parmesan for shredded cheddar cheese. I prefer sharp or extra-sharp cheddar, and for the best melt, shred it yourself from a block.
- Cheese cups and taco shells: Let the baked cheese cool for 1 to 2 minutes, just until it’s cool enough to handle but still warm and pliable. For cups, drape the cheese over the bottom of an upside-down muffin tin and gently shape. For taco shells, drape it over a spatula suspended between two mugs. Let cool completely until firm.
- Storage: Let the cheese crisps cool completely, then store them in an airtight container at room temperature for up to 3 days. For the crispiest results, I recommend making them no more than 1 day in advance.
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