Parmesan Crisps with Thyme and Sea Salt
Ingredients
- 4- ounce piece of Parmesan Reggiano cheese without the rind
- 1 tablespoon all-purpose flour
- 2 teaspoons minced fresh thyme leaves - reserve some for garnish
- ½ teaspoon flaky sea salt I love Maldon
- ½ teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
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Grate the Parmesan using a medium size grater.
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Combine the Parmesan, flour and thyme 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 2-½ 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. Sprinkle each little disk with a pinch of the flaky sea salt and a grind of black pepper.
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Bake in the middle of the oven for 8 to 10 minutes, until medium golden brown.
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Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
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I like to garnish with a few more fresh thyme leaves before serving.
Recipe Notes
* I use a grater like this.
** Maldon sea salt is fantastic. It's a little expensive (as salt goes) but it's used as a finishing salt. Not a salt for every day use. It's delicious as a finishing touch to salads, sandwiches, main dishes etc. Take a pinch of it with your fingers and rub your fingers together as you sprinkle it over the food to bring out the wonderful flavor.