Parma Crisps

4 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Chef John
Recipe by  Chef John

“These are a bit different in concept than your average tossed salad crouton. In this case I wanted something crispy and crunchy, with a nice nuttiness from caramelized cheese, but that's about all.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Arrange baguette slices in a single layer on the baking sheet. Lightly brush olive oil on each slice. Bake in the preheated oven until bread starts to crisp, about 12 minutes. Remove from oven.
  3. Sprinkle half of the grated Parmigiano-Reggiano cheese over slices and return to oven; bake for 5 minutes. Remove from oven.
  4. Turn each slice over and sprinkle with remaining Parmigiano-Reggiano cheese. Return to oven and bake until crisp, 5 to 10 minutes.

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Reviews (4)

Rate This Recipe
Baking Nana
30

Baking Nana

These are really crispy! I wish I had watched the video before I made them - the recipe calls for the bread to be sliced 1/2" thick - in the video Chef John says 1/4" thick. Does it really make a difference? I think so, these are so crisp that the thick bread is difficult to bite through. Thinner slices of bread would definitely work better.

scootersandi
12

scootersandi

These are excellent & SO simple! Of course, I knew I'd love them - they're from Chef John! Had them with "beans n' greens" the other night and am making them again tonight to have with a plain salad (these will be the star!!) GENIUS putting the cheese on both sides...Thanks again, Chef!!

Syrgirl23
4

Syrgirl23

Awesome with beans and greens!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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