Parmesan Crisps

I seriously have the easiest recipe ever for you today. Actually, two recipes. 2 versions of the same recipe. This month the theme of my Food Network Magazine was cheese. Does it get any better? A whole issue dedicated to cheese. There was a bunch of macaroni and cheese recipes and grilled cheese recipes; two of my favorite things. But the recipe that most stood out were these Parmesan crisps. Cheese, flour, and some type of flavor and you have crackers? Could it really be that easy? Now, true to our history, the easiest recipes sometimes are the hardest. We have a lot of fails that were supposed to be easy. For a while we thought this was one of them. Luckily for us, we were wrong.

Originally, we were just going to make the lemon zest crisps featured in the magazine. At the last minute we decided to make some with crushed red pepper flakes. We followed the directions, popped them in the oven and waited. I took them out and they just didn’t look right. They looked way to delicate. Like, how could they be picked up and eaten. Seemed like they were going to fall apart. I left them on the baking sheet while I cleaned up the kitchen, convinced they were another fail. When I finally got back to them I realized they were a success after all. I think they just needed time to cool and “set.” These would go great with a Caesar salad or just as a snack. Keep in mind, they were quite delicate but I was able to pick them up from the baking sheet and pop them into my mouth. That is really all that matters!

Here is what you’ll need

Combine cheese, flour, and either zest or red pepper

Place into mounds and flatten. Bake.

See how delicate they look? But they didn’t crumble!