Chocked full of Parmesan cheese, spiced up with cracked black pepper and a savory hint of garlic then baked until that nutty cheese melts and turns a beautiful golden hue!
Parmesan thins are a quick and tasty twist on the classic cheese straw. A handful of ingredients deliver a mouthful of flavor and the best part – they take no time at all to whip up.
Start with a classic, Parmesan cheese. It’s a familiar cheese that brings a bit of saltiness and a delightful nuttiness with it. Use both grated and shredded to really deliver that incredible cheese flavor plus some texture to the Parmesan thins. Then blend in a generous portion of freshly cracked black pepper, plus garlic salt with a spoonful of flour to provide a bit of body to these round little bites.
A quality cheese is obviously key for great results. You can grab a block of Parmesan and grate and shred your own – or in a pinch pick up freshly grated and shredded cheese from your local food market. Sartori is one of my favorite lines of cheese. They produce a wonderful Parmesan along with a collection of artisan blends. You can find their cheeses in the cold case or online. I always have a block plus a bag or two in my fridge for any cheese emergency!
Give everything a quick stir then gently spread a spoonful onto a baking sheet. Then it’s off to the oven for a quick melt.
Serve them on top of a salad or cup of soup – but they’re really quite on their own.
And before you can whip up a cold beverage you’ll have these gorgeous, golden cheese appetizers!
Parmesan and Black Pepper Thins
1 cup grated Parmesan cheese, about 3 ounces
1 cup shredded Parmesan cheese, about 3 ounces
1 tablespoon flour
1 teaspoon freshly cracked black pepper
1 teaspoon garlic salt
Combine the grated and shredded Parmesan cheese in a mixing bowl. Add the flour along with the black pepper and garlic salt.
Stir to blend together.
Spoon by the tablespoon onto a Silpat or parchment lined baking sheet, leaving about 3” between thins – they’ll spread as the cheese melts. Stir the cheese mixture occasionally as you go to keep the ingredients mixed well.
Spread the Parmesan mixture into rounds, no thicker than ¼”.
Bake in a 350-degree oven for 8 to 10 minutes or until the cheese has melted and the edges are golden. Cool on the pans for about 5 minutes until the Parmesan thins are set then gently transfer to a wire rack to finish cooling.
Makes about 22 Parmesan thins.
Parmesan and Black Pepper Thins
Equipment
- Silpat liner or parchment paper
- Large baking sheets
Ingredients
- 1 cup grated Parmesan cheese, about 3 ounces
- 1 cup shredded Parmesan cheese, about 3 ounces
- 1 tablespoon flour
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic salt
Instructions
- Preheat the oven(s) to 350-degrees.
- Combine the grated and shredded Parmesan cheese in a mixing bowl. Add the flour along with the black pepper and garlic salt.
- Stir to blend together.
- Spoon by the tablespoon onto a Silpat or parchment lined baking sheet, leaving about 3” between thins – they’ll spread as the cheese melts. Stir the cheese mixture occasionally as you go to keep the ingredients mixed well.
- Spread the Parmesan mixture into rounds, no thicker than ¼”.
- Bake in a 350-degree oven for 8 to 10 minutes or until the cheese has melted and the edges are golden.
- Cool on the pans for about 5 minutes until the Parmesan thins are set then gently transfer to a wire rack to finish cooling.
