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.
- 1¾cupsall purpose flour,unbleached, plus more for kneading and rolling
- 1cupParmigiano Reggiano cheese,freshly grated, with a microplane
- ½tspfreshly ground black pepper
- 1cupwarm water
- 1tbspolive oil
- water in a spray bottle,for misting
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.
Turn out the dough onto a lightly floured surface and knead for about 3 minutes until smooth.
Separate into 6 equal pieces of dough, shape into balls, and lightly dust with flour.
Place on a cutting board, cover with plastic wrap, and let rest for at least 20 minutes or up to 12 hours.
Preheat the oven to 450 degrees F. Place a heavy large baking sheet on the middle rack of the oven to preheat.
Meanwhile, roll out a piece of dough on a lightly floured surface to a paper-thin round about 8 inches in diameter
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.
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.
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)
Cool on a wire rack. Repeat with the remaining dough.
- 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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