Almond Parmesan Crisps
This is the best kind of recipe ultra easy, but clever, and impressive to serve. Parmesan melted with almonds to make either little crackers or crispy edible bowls. The crackers go well with a dip, such as red pepper dip, or with a crusting-like topping such as minced tomato and basil. The bowls complement vegetable salads try, for instance, a black bean salad, or a mixture of lightly marinated green beans and halved grape tomatoes.
1/2 cup finely shredded, high-quality Parmesan cheese
1/4 cup sliced almonds
Preheat oven to 400°F. Line a sheet pan with parchment paper or coat it with baking spray. Stir together Parmesan and almonds in a small bowl. To make crackers, form 8 small piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake about 6-7 minutes, until browned on the edges. Remove and set aside to cool until crisp, about 10 minutes. Serve immediately, or store between paper towels in an airtight container for up to 3 days. To make bowls, form 2 round piles of cheese and almonds on the lined sheet pan, using your fingers. Flatten each pile to create an even thickness. Bake 6-7 minutes, until browned on the edges. In the meantime, invert 2 small bowls or ramekins (3-4 inches across the bottom) on the counter. Remove the sheet pan from the oven and use a thin metal spatula to transfer crisps to the inverted bowls, pressing them gently to help them conform to the shape of the bowls. Let cool until crisp, about 10 minutes. Use bowls immediately or store in an airtight container for up to 3 days.
Calories 44; Fat 3 g; Sat Fat 1.3 g; Mono Fat 1.5 g; Poly Fat 0.4 g; Protein 3 g; Carb 1 g; Fiber 0 g; Cholesterol 5 mg; Sodium 113 mg; Calcium 91 mg; Potassium 27 mg; Vitamin E 0.8 mg*;