How do you store Parmesan crisps?

Let the Parmesan crisps cool completely on the baking sheet, then transfer to an airtight container, where they can keep for up to five days. Honestly though, these are so tasty they never last that long in my house!

What should I serve with Parmesan crisps?

I believe I first had Parmesan crisps on a Caesar salad, and I thought they were such an ingenious gluten-free alternative to croutons. Amp up the Parmesan factor in a kale Caesar salad by garnishing it with the crisps, or just have them with a cold glass of crisp white wine for an easy-yet-fancy happy hour pairing.

Parmesan Crisps

Makes 12 (2 1/2-inch) crisps

2 ounces ungrated Parmesan cheese, or 3/4 cup store-bought shredded (not grated)

1. Arrange a rack in the middle of the oven and heat the oven to 400 F. Meanwhile, line a rimmed baking sheet with parchment paper or a silicone baking mat. Grate 2 ounces Parmesan cheese on the smaller (not smallest) holes of a box grater into fine shreds (about 3/4 cup).

2. Spoon the cheese onto the baking sheet in 12 piles (about 1 tablespoon each), spacing them evenly apart. Gently pat each pile into an even 2 1/2-inch round with your fingers.

3. Bake until evenly light golden brown, 6 to 7 minutes. Let cool for at least 3 minutes on the baking sheet, they will crisp up as they cool. Loosen with a thin knife or offset spatula. If they are not as crisp as you’d like, return to the oven, checking every minute, until slightly darker in color. If making more than one batch, blot the excess oil from the baking sheet with paper towels before reusing.

Recipe notes: Parmesan crisps can be stored in an airtight container at cool room temperature for up to five days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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