This is crazy simple, and yet, people will be really impressed. Parmesan crackers are like the Rice Krispies treat of high class eating. You can serve them just about anytime- football game snack to fancy pants garnish- these little treats are perfect. All you need is one thing: Parmigiano Reggiano cheese.
Don't screw it up, buddy. Avoid the green canned 'parmesan cheese'. Notice that can is nowhere near a refrigerator? That, my friend, is a red flag. See, cheese, as you probably know by now, if refrigerated. Thus, green can product does not equal cheese.
Now, you might be tempted to by a lower cost parmesan cheese that's located near the good stuff. Well, it's refrigerated at least, so we know it's some kind of cheese. In certain cases, this cheese might even do, especially if you're on a budged. But since we're making a one ingredient dish, it's best to get the best. So go for the real stuff.
I'm not trying to be super snotty here, either. The flavor of cheese is very affected by the specific diet of the cows, as well as the manner that the milk is processed. This process has been the same in the Parma region of Italy for centuries, thus, we enjoy the specific flavor of Parmigiano Reggiano cheese.
To make, simply grate the cheese. On a non-stick baking tray/silpat/parchment paper/anything else that won't stick, form into cookie size blobs, packing the cheese together slightly. Place in a 425 degree oven, and bake until the crackers turn a sweet golden brown. This should take about 5 minutes, but keep an eye out after 4 to make sure they don't burn. Allow to cool.
Don't screw it up, buddy. Avoid the green canned 'parmesan cheese'. Notice that can is nowhere near a refrigerator? That, my friend, is a red flag. See, cheese, as you probably know by now, if refrigerated. Thus, green can product does not equal cheese.
Now, you might be tempted to by a lower cost parmesan cheese that's located near the good stuff. Well, it's refrigerated at least, so we know it's some kind of cheese. In certain cases, this cheese might even do, especially if you're on a budged. But since we're making a one ingredient dish, it's best to get the best. So go for the real stuff.
I'm not trying to be super snotty here, either. The flavor of cheese is very affected by the specific diet of the cows, as well as the manner that the milk is processed. This process has been the same in the Parma region of Italy for centuries, thus, we enjoy the specific flavor of Parmigiano Reggiano cheese.
To make, simply grate the cheese. On a non-stick baking tray/silpat/parchment paper/anything else that won't stick, form into cookie size blobs, packing the cheese together slightly. Place in a 425 degree oven, and bake until the crackers turn a sweet golden brown. This should take about 5 minutes, but keep an eye out after 4 to make sure they don't burn. Allow to cool.
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