One of the most elegant (and easy!) Italian-inspired appetizers you'll ever have the pleasure of meeting. A delicious little bite to go with cocktails, on salads or as a soup topping.
Calories: 19 kcal
piece of Parmesan Reggiano cheese
without the rind
minced fresh thyme leaves - reserve some for garnish
flaky sea salt
I love Maldon
freshly ground black pepper
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
Grate the Parmesan using a medium size grater.
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.
Bake in the middle of the oven for 8 to 10 minutes, until medium 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.
I like to garnish with a few more fresh thyme leaves before serving.
* 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.
Parmesan Crisps with Thyme and Sea Salt
Amount Per Serving
Calories from Fat 9
% Daily Value*
Vitamin A 35IU1%
* Percent Daily Values are based on a 2000 calorie diet.