You will feel so fancy when you make these crispy Parmesan chips named after the famous French almond cookie — also shaped, as you can see, exactly like Pringles’ potato chips. Not that I would know anything about that.
Yes, they’re kind of restaurant-y and most definitely showoffy, but isn’t Parmesan in any form a good thing?
Make these to put on top of thick soups, salads, or for serving with Champagne. As if I even have to mention.
- 2 cups shredded Parmesan
- Preheat the oven to 400°F.
- Spoon a heaping tablespoonful of Parmesan onto a parchment-lined baking sheet, leaving 3 inches between each one so they’ll have room to grow.
- Cook for 5 minutes or until the cheese darkens in color and the tuiles are bubbly. Remove from the oven, let cool slightly, and transfer them to a rolling pin if you want the curled shape — if not, simply leave them on the pan to cool.
Cowgirl Tip: Make these in advance and store in an airtight container.