These rosemary infused parmesan crisps are just 2 ingredients and ready in 5 minutes. They make the perfect crunchy topping to salads and soups.
There’s nothing like a day without any green food item whatsoever to make you crave vegetables.
And, there’s nothing like a huge salad to quench that craving.
Salad was a given for lunch yesterday but, I wanted something to make it interesting too.
Every time I make a salad I need at least one component I’m excited about.
One thing that makes me look forward to each bite that includes that ingredient.
Goat cheese usually fits the bill but these parmesan crisps were a fun and different take on the cheese component to a salad.
2 ingredients and 5 minutes. That’s all you need.
Popped into a 400 degree oven, they come out bubbly but cool to a “crisp-like” consistency in a matter of minutes.
Kind of like the cheese version of an Italian pizelle cookie!
Deliciously salty, rosemary infused parmesan crisps.
These are delicious in a salad but I’m pretty sure equally as good in a pasta dish or even a soup. I absolutely love them served with creamy roasted tomato soup.
Kinda wishing I had made more!
With a total prep + cook time of 7 minutes max though, I’m pretty sure I can afford the time to make them again.
You should too.
2 Ingredient Parmesan Crisps
These rosemary infused parmesan crisps are just 2 ingredients and ready in 5 minutes. They make the perfect crunchy topping to salads and soups.
Ingredients
- 3/4 cup grated parmesan cheese
- 1 tablespoon minced rosemary
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or silpat.
- Mix cheese and rosemary together in small bowl and place in 4 equal piles on baking sheet.
- Bake in oven for 3-5 minutes until cheese is fully melted.
- Remove from oven, the crisps might still look bubbly.
- Let cool for a minute to crisp up and then remove with metal spatula and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 339mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
What’s your favorite “special” salad component?
Kim Dillon
Wednesday 17th of February 2016
Whoo hoo!!! I've got to whip some of these up for a midnight snack!!! <3
Creamy tomato soup, Panera style
Friday 6th of January 2012
[...] it’s also tastes incredibly fresh. Which you should of course counteract with a nice salty parmesan crisp.While I didn’t have any on hand, a “whole grain baguette” wouldn’t be a bad side option [...]
Kate (What Kate is Cooking)
Tuesday 23rd of August 2011
I saw Alton Brown make something similar once and I totally forgot to make them! I LOVE parmesan cheese and rosemary is my favorite herb, so these would be awesome. I've been putting feta in all my salads lately- it definitely takes them from good to great :)
Paige @ Running Around Normal
Tuesday 23rd of August 2011
What a unique and delicious addition to a salad (or on its own:)) Sounds fairly easy to make too - I like that:)
Kankana
Tuesday 23rd of August 2011
I am going to the kitchen right now and make this. I love parmesan cheese and this will taste super yum.
Running to the Kitchen
Tuesday 23rd of August 2011
Hope you like them!