Stop throwing away those hard, inedible rinds from hard cheeses like Parmesan or Parmigiano-Reggiano. Just chop them up and turn them into light, airy cheese crisps. They are great for snacking on and make a tasty and crunchy addition to Caesar salad.
I learned this technique from Food & Wine’s Mad Genius Tips and have to agree: it’s pretty genius!
Chop Parmesan cheese rinds into roughly ½” cubes.
Place the cubes on a microwave-safe plate, leaving a little more room in between them than shown above, or they will melt into each other.
Microwave on high for 30 to 60 seconds. The cubes will melt, puff up and then collapse a little and turn crispy. Don’t overcook them or they will burn.
Enjoy them straight off the plate!
One thought on “Parmesan crisps”
Love your blog Diane. Your photos and encouraging copy are inviting! Bloopers are fun idea.
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