BAKED PARMESAN CRISPS

Juicy and very very good. I used a lemon rosemary breadcrumb mix because that's what I had, and upped it a bit. I also used 1/2 teaspoon garlic powder that I mixed with the cheese. To make it healthier, I used Pam instead of oil and I used less butter, about 2 tsp. I used chicken tenderloins, so it needed about 5 minutes of cooking time, but the result was fabulous! I served with chicken and rice.

Yum, this is a wonderful recipe. I used 1/4 teaspoon paprika seasoning and also added some red pepper flakes. Did as others suggested and dipped the chicken in flour then egg then breading and got a nice thick crispy crust on the chicken. Quick, easy and delicious.

BAKED PARMESAN CRISPS

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INGREDIENTS

1 cup freshly grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon paprika

INSTRUCTIONS

Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper. Grease your parchment with cooking spray.
Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
In a small bowl, stir together your Parmesan, garlic powder and paprika.
Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide. Bake for 3-5 minutes, until they are set and starting to get crispy.
Remove the crisps from the oven and let them rest in the pan for a couple minutes. Then, use a thin spatula to transfer them to a plate or serving platter to cool. They will be most crispy if eaten soon, but store leftovers covered in the refrigerator.