How To Make Quick Pepper-Parmesan Crisps
Serve a tasty snack or side with these Parmesan crisps. They’re made with parmesan dough rolled paper-thin, then baked until golden and crispy.
Serves:
Ingredients
- 1¾cupsall purpose flour,unbleached, plus more for kneading and rolling
- 1cupParmigiano Reggiano cheese,freshly grated, with a microplane
- ¾tspsalt
- ½tspfreshly ground black pepper
- 1cupwarm water
- 1tbspolive oil
- water in a spray bottle,for misting
Instructions
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Place the flour, cheese, salt, and pepper in a bowl and gradually stir in the water and oil until a firm but not sticky dough forms.
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Turn out the dough onto a lightly floured surface and knead for about 3 minutes until smooth.
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Separate into 6 equal pieces of dough, shape into balls, and lightly dust with flour.
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Place on a cutting board, cover with plastic wrap, and let rest for at least 20 minutes or up to 12 hours.
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Preheat the oven to 450 degrees F. Place a heavy large baking sheet on the middle rack of the oven to preheat.
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Meanwhile, roll out a piece of dough on a lightly floured surface to a paper-thin round about 8 inches in diameter
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Remove the hot baking sheet from the oven, drape the round over the rolling pin, and transfer the dough to the hot pan. Mist lightly with water.
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Bake until golden for 2 to 3 minutes, turn the round over, mist it again, and bake for 2 to 3 minutes longer until crisp and browned around the edges.
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Remove the bread from the pan (it should be crisp enough to stay flat; return it to the oven to bake a minute or so longer if it bends)
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Cool on a wire rack. Repeat with the remaining dough.
Nutrition
- Calories: 250.23kcal
- Fat: 9.02g
- Saturated Fat: 4.44g
- Monounsaturated Fat: 3.54g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 28.74g
- Fiber: 1.03g
- Sugar: 0.30g
- Protein: 12.65g
- Cholesterol: 16.85mg
- Sodium: 664.11mg
- Calcium: 323.65mg
- Potassium: 64.44mg
- Iron: 1.93mg
- Vitamin A: 51.36µg
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