One of my favorite additions to fall soups and salads are these parmesan crisps. This is an (ahem) ONE ingredient recipe. So today's post is going to be short and sweet.
All you need is an oven (and if you have a Silpat, I promise that life will be a little easier ... your parmesan crisp cooking life, that is).
You are going to preheat your oven to 400 degrees, line your baking sheet with your Silpat (parchment paper would likely work well, too), and make little flat mountains of parmesan cheese.
Then you just bake for 5 minutes or until edges are golden brown.
Remove them with a metal spatula (Pampered Chef's mini version is our family's favorite) and cool.
They are thin, crispy, and crunchy! They are the perfect addition to a harvest salad with fresh pear slices, pecans, and apple chips, and they are also delicious in a hot bowl of chili.
I also took them to Bunco last night as a really easy appetizer contribution. You've gotta love an app that comes together in about 10 minutes!