Parmesan Pepperoncini Crisps

Parmesan Pepperoncini Crisps are ideal for snacking and for garnishing all your dishes. They are cheesy, crispy, and crunchy. Only 3 ingredients are required!

These Parmesan crisps are great for snacking or as an accent piece for dishes like Grilled Chicken Salad with Balsamic Dressing. They are cheesy, nutty, delicious, and easy to make—so easy, in fact, that you will be making them all the time.

I used pepperoncini to add a little heat. Not a fan of pepperoncini? Use jalapeño or red pepper flakes. If you don’t like spice, leave out the hot pepper. Add garlic, onion flakes, herbs, or spices…experiment with different ingredients. It will be fun!

Once baked, the crisps may be molded or left flat. Forming them into conical shapes takes only a few minutes longer. Once removed from the oven, I wrap the crisps around the handle of a wooden spoon. Doing a couple at a time makes the process go lickety-split.

If you make the crisps and wonder why yours might look slightly different from these pictures, your eyes are not deceiving you. This time, I had a brain fart and inadvertently left out the coarse black pepper! Once again, I beg you to pretend they are there.

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Parmesan Pepperoncini Crisps

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Appetizers Recipe Keys: Dairy

Difficulty:BeginnerPrep time: 14 minutesCook time: 11 minutesTotal time: 25 minutesServings:12 Crisps

Description

Parmesan Pepperoncini Crisps are ideal for snacking and for garnishing all your dishes. They are cheesy, crispy, and crunchy. Only 3 ingredients are required!

Ingredients

• 1 rounded cup freshly grated Parmesan cheese
• 1 1/2 tbsp. finely chopped pepperoncini peppers (sliced opened, patted dried first)
• 1 pinch of coarse black pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Place a sheet of parchment paper on a large, lightly greased baking sheet. Place twelve 1 tablespoonful dollops of cheese on parchment, leaving some space between each. Flatten the mounds of cheese slightly. Sprinkle with a pinch of pepperoncini. Sprinkle with black pepper.
3. Bake for 9 to 11 minutes or until edges turn lightly golden.
4. At this point, you can leave the crisps flat and allow them to cool until ready to eat, or you can shape them into cones.
5. If you like to shape them, work with them while they are hot. Place the handle of a wooden spoon in the center of a crisp. Fold in the two sides (at the 4 o’clock and 8 o’clock position) around the spoon. Hold and squeeze for a minute. Slide crisp off the spoon. Repeat until all crisps are shaped (shaping two at a time will speed up the process).
6. If the unshaped crisps harden and become difficult to shape, place them individually in the oven for a few seconds, and they will become pliable again.
7. Makes 12 crisps.

Keywords:Parmesan Crisps, Pepperoncini, Cheese, Garnishing

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