I find myself searching for snacks some afternoons and not knowing what to reach for. I’m scared of typical snacks that have been really processed and might have hidden gluten. So today, instead of reaching for my typical apple, I made these: Parmesan and Rosemary Crisps. And they were so easy to make and they totally hit the spot.
Here’s all that you’ll need:
- parmesan cheese, shredded
- fresh rosemary, chopped coarsely
- parchment paper
I probably don’t even need to tell you how to do this, but for the sake of clarity, here goes. Mix your Parmesan cheese and chopped rosemary together in a bowl. If you have trouble chopping herbs (um, like me) then you can use scissors to snip them into the pieces with your kitchen scissors. It made this process so much easier.
Next, press 1 or 2 tablespoons of the cheese-herb mixture onto a parchment paper-lined baking sheets. Pat each pile down just a little to make sure it’s something of a cohesive group. These could be as large or small as you want, but make sure you leave space between each crisp.
Bake your crisps at 375 degrees for 5 minutes. You’ll know they’re done when the edges turn slightly brown. Let them cool for at least 5 minutes on the baking sheet.
And now, enjoy! These Parmesan and Rosemary Crisps will last for a long time in a air-tight container. And think of the options! Wouldn’t it be fun to make them in metal cookie cutters. They could be heart shaped or in a perfect circle. And other herbs would work too–thyme, oregano, basil. And I bet these would pair well with hummus or a dill yogurt dip. I’m hungry just thinking about it. Yum.