Parmesan Crisps

Parmesan Crisps

Cheese is on my short list.  The short list of things I must consume as much as possible of while in France. Fortunately for me, what I was hoping for actually happened.  In the US, I can’t really eat dairy without taking a lactaid pill – and even then, it doesn’t always work.  So, for the most part, I stay away from dairy as best as I can – but as you can tell from my blog, it doesn’t always stop me.  Then I just suffer the consequences – if the handy pill decides not to work.

Here, it is a different story…whatever it is, dairy agrees with me just fine.  It definitely begs the question of what is done to our dairy in the US.  I can eat all the cheese I want here, and I am fine.  I can even drink a nice glass of milk – what a bonus.  My husband thinks it is the fact that I am under no stress here – I think it is the quality of the food.  Whatever it is, I am enjoying every minute of it.  One more reason why this is the place for me.

The other night we were out at one of the cutest places ever – Buvette – where I am absolutely in love with everything there, the boxes filled with fresh fruit just waiting to be made into a tart, the adorable bar with top quality liquors, and the food that is exceptionally fresh and delicious.  The girls each got a Croque Monsieur, and the cheese on the top was so crusty, it was amazing.  It reminded me of these parmesan crisps I made before I left – recipe from Cooking Light.  They were the perfect accompaniment to the tomato fennel soup we were enjoying.  Although they are just as good on their own.  Now if you could excuse me, I have some more cheese to eat…truffle cheese from the farmer’s market.  Yum!

Ingredients

  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation

Preheat oven to 350°.

Spread 2 teaspoons cheese evenly into a 2-inch circle on a parchment-lined baking sheet; repeat 5 times, leaving 1 inch between circles. Bake at 350° for 8 minutes or until golden. Remove pan from oven; carefully lift crisps from pan with a spatula, and place on a wire rack. Cool cheese crisps completely.

For a printer-friendly version of this recipe, please click here:Parmesan Crisps

 

 

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5 thoughts on “Parmesan Crisps

  1. I hope you are having the time of your life in France and can’t wait to see some photos from your journey upon your return. I love quick and easy parmesan crisps too but like you I do not tolerate dairy, even in HK… maybe I should try some imported cheese from France and see if I notice the difference…

  2. I think you certainly belong there. If this isn’t a sign, what is?! That is wild that cheese agrees with you there. I too have the same cheese/dairy issue; although it is improving with age. I wonder what it is that makes it digestible there. At any rate these crisps look delicious!!!

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