6 ounces Parmesan, in 1 piece1 tablespoon cornmeal1/2 cup shelled pistachios, finely chopped1/2 teaspoon black pepper1/8 teaspoon ground red pepper
Directions
Heat oven to 350 degrees F.
Shred Parmesan using fine grater. Mix Parmesan, cornmeal, pistachios and peppers in a bowl.
Line 2 large baking sheets with foil. Coat with nonstick cooking spray.
For each crisp, spoon level tablespoon mixture, scooping from bottom of bowl, into a mound, 6 per sheet.
Spread each mound slightly to form 2-1/2- to 3-inch circle, allowing 1/2 inch between rounds.
Bake in 350 degrees F oven 8 to 10 minutes, until lightly browned. With metal spatula, lift crisps onto rack to cool.
If desired, place crisps onto rolling pin to curve. Repeat for total of about 32 crisps.
- Shared by Debbie McLean Warner
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