Time 10m Yield 8 to 10 crisps Number Of Ingredients 1 Steps:
Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool.
Time 17m Yield 4 Number Of Ingredients 1 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets. Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.
Time 20m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack.
Time 11m Yield Makes: 4 Servings Number Of Ingredients 2 Steps:
To begin making Crunchy Baked Cheese Crisps Recipe, preheat Oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two Baking sheet with parchment paper. Lightly toast the cumin seeds and then coarsely grind it in a mortar and pestle. Add it to the shredded cheese in a bowl. Mix it gently. Take two tablespoons of cheese mixture and spread it evenly on the lined baking sheet to form a 4 to 4.5 inch round. Repeat this step for the rest of the mixture leaving a 2-inch gap between the rounds. Bake the sheets one by one in the preheated oven for 6-8 minutes until it begins to brown slightly. I used mozzarella cheese and it took 6 minutes for me to cook perfectly. Take out the baking sheet and lift the cheese using a spatula and fold it gently over a rolling pin or lay it flat on a kitchen paper towel. Allow it to cool complete to become crisp and then serve. Serve Crunchy Baked Cheese Crisps Recipe as an appetizer with Roasted tomato sauce or can be serve along a green vegetable salad.
Time 27m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!
Time 10h5m Yield 8 servings Number Of Ingredients 24 Steps:
Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side. To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps. Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps. Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping. Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick. Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking. Place an oven rack in the middle position. Preheat the oven to 425 degrees F. In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces. In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
