13 August 2013
Parmesan Crisps: plain or with pineapple sage
Who does not like Cheez Its? Nobody, that's who. But while our little fat cells will yell "More more Cheez Its please!" Out taste buds, our culinary road map cries out for something more sophisticated. Something, where all the ingredients are pronounceable. Where the taste of cheese is really cheese, in its entirety. Well, this is the answer to our taste buds longing.
They will thank you. So will your children, after eating this recipe. So will your dogs too. They won't so much as thank you, then continue to stare you down as a pressure tactic to get you to give them more. And your cats.... Well frankly I don't know what your cats will do after tasting these crisps. They may or may not be into them. I don't have cats at my house so they are an unknown variable in this post equation. But back to the taste buds. They'll say: "Parmesan Crisps, where have you been all my life?" They will say, "I've been around, on pasta mostly."
Pineapple Sage, chopped (this is an herb for those of you who do not know) (Optional)
Preheat the oven to 350 degrees
On a cookie sheet place a pile of the parmesan in your desired amount. Make sure that each pile is spaced evenly from one another. If you are using the sage, place some of the sage on top of the pile of parmesan. Let cook for 5-10 minutes or until golden.
Remove the crisps from the oven. Let cool a little. Serve. Eat. Make some more, they are so easy!