We all need easy, quick, recipes we can turn to when time is tight, but we still want something fun and festive. For me, this Parmesan crisp recipe is one of those I look to when I need a quick, yet delicious appetizer or snack. These crisps are so easy to make, and they taste so good! The savory Parmesan cheese, the rich flavor of the sun-dried tomatoes, and the lively chives and black pepper all come together to form an appetizer bursting with flavor. And if you are staying away from carbohydrates or gluten, this is a snack you can munch on without worries. My daughter originally found the basic recipe for these crisps on the back of a Parmesan cheese package, and being major cheese-lovers, we tried it. We have since created our own variations, with the sun-dried tomatoes and chives version being my favorite. However, my son is not crazy about the sun-dried tomatoes or the chives, so I like to make a few of the crisps with just the Parmesan cheese and a hint of black pepper for those who prefer a more basic approach. I am taking this appetizer over to Angie’s blog The Novice Gardener, where there is a big celebration going on. Though I am relatively new to the Fiesta Friday link parties, she has been successfully coordinating these events for a full year. I have come across some wonderful food blogs, and have met really interesting and kind bloggers from all over this country and world through this process. The one-year celebration is graciously hosted by Hilda from Along the Grapevine and Julianna from Foodie on Board. I hope you all have a fabulous weekend filled with fresh air, good food and good company!
Baked Parmesan Crisps with Chives and Sun-Dried Tomatoes
- 2 cups of shredded Parmesan cheese
- 6 teaspoons of chives, finely chopped
- 4 tablespoons of sun-dried tomatoes, chopped
- black pepper to taste
Preheat your oven to 400 degrees Fahrenheit. Wash, pat dry, and finely chop the chives. Chop the sun-dried tomatoes. Shred the Parmesan cheese to make 2 cups, or if using pre-shredded cheese, measure 2 cups into a bowl. Line a baking sheet with parchment paper. Using a tablespoon, spoon the Parmesan cheese onto the baking sheet a tablespoon at a time, creating about 8 mounds of Parmesan cheese per baking sheet (place the mounds evenly on the baking sheet, allowing the cheese room to spread as it bakes). Place small pieces of sun-dried tomatoes on each cheese mound, and then sprinkle with chives and a bit of black pepper. Bake in your preheated oven for 6 to eight minutes. Allow the crisps to cool for a couple of minutes, then gently move them to a serving plate. Continue until all the cheese is used. Serve warm or at room temperature. Enjoy!