Barefoot Contessa Parmesan Crisps

This is one of the simplest recipes I can think of, and yet, it’s so elegant! This recipe from Barefoot Contessa Foolproof: Recipes You Can Trust (2012) by Ina Garten is perfect to serve along with cocktails. We made these the other night for a visting houseguest, and they were absolutely delicious. It’s nothing more than grated Parmesan cheese mixed with a little flour and fresh thyme and baked into crisps. Make a lot, because everyone will love them!

Parmesan Crisps
Recipe from Barefoot Contessa Foolproof
Makes 15 crisps

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

Grate the Parmesan, using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.

Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.

Parmesan Crisps Barefoot Contessa