Parmesan Crisps with Thyme

Servings: 4-6

Pairs With
Santa Margherita Prosecco Superiore DOCG


  • 4-ounce piece of Parmesan Reggiano cheese (without the rind)

  • 1 Tbsp. all-purpose flour

  • 2 tsp. minced fresh thyme leaves (reserve some leaves for garnish)

  • 1/2 tsp. freshly ground black pepper


  1. Preheat the oven to 350°F. Line 2 sheet pans with parchment paper.
  2. Grate the Parmesan using a medium size grater.
  3. Combine the Parmesan, flour and thyme in a bowl and mix well. With a measuring spoon, spoon level Tbsp. of the mixture onto the prepared sheet pans, spreading each round into a 2 1/2 inch disk.
  4. Toss the mixture each time and scoop from the bottom of the bowl to be sure to get flour in each spoonful.
  5. Bake in the middle of the oven for 8 to 10 minutes, until medium golden brown.
  6. Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack.
  7. Garnish with a few more fresh thyme leaves and serve immediately.

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