These parmesan crisps are great additions to salads and soups. You can add any herbs you like. There is no limit nor restrictions, it really depends on what you want. The herbs I used are what I harvested from my herb garden. You should give these a try!
- 1 1/2 cups finely shredded Parmesan cheese, I used Parmigiano-Reggiano
- minced herbs – rosemary, oregano, basil, thyme
- Optional – black pepper
- Preheat oven to 300°F.
- In a small bowl, mix all the ingredients together. On a muffin tray, place tablespoonfuls of the mixture. Bake in the oven until golden and crisp – about 4-5 minutes.
I get way too much happiness from good food. – Elizabeth Olsen