Parmesan Crisp Bowls

Oct 17th

We are home now in Mesa Arizona. We drove 1875 miles, it took us three days and four new tires, with two of the tires being completely split, we made it home safely. I’m so happy to be home and so glad to see my animals, as I have said before there is nothing like the unconditional love of pets. I was crying, they were crying, just so happy to see one another! I have a great house sitter, Katie Foster. I know when I leave they are in good hands with her. Our last night in Michigan, I made these fabulous Parmesan Crisp Bowls. You cannot believe how easy these are to make. The main essential tool here in making these bowls of goodness is a Silpat mat. You could probably just use parchment paper, but I highly suggest you invest in this wonderful cooking mat. It’s great to bake cookies on etc. There is a picture of what it looks like down below on the cookie sheet. There is only one ingredient Parmesan! You can either shred your own, or to make things easier, just buy shredded Parmesan. I have made these as round crisps to go with salad, or in this case I made bowls to put the salad in. It makes a beautiful presentation, and you can eat the bowl!

Parmesan Crisp Bowls

Serves 4

2 cups of shredded Parmesan

1 Silpat mat or parchment paper

4 ramekins or 4 small bowls, you could also just use the bottom of 4 glasses

1 cookie sheet

Preheat the oven to 375 degrees.

Place shredded Parmesan on Silpat or parchment paper making four, five inch circles, spread out the Parmesan a little

Place in oven for 10 minutes or until slightly browned

Let cool for 1 to 2 minutes or until just pliable but not falling apart when picking up with a spatula, they should still be warm to the touch

Pick them up with a spatula and place them on the bottom of ramekins or small bowls or glasses and mold with your hands to conform to the ramekins

Let cool completely

lift the Parmesan Bowls carefully, place on a small plate and serve a salad inside.

 

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