PARMIGIANO CRISPS

These delightful little crunchers are essentially a snackable version of the crispy little angel wings that form on the outside of a grilled cheese sandwich. On their own, they’re a tantalizing finger food, but they also shine as a halo atop salads and soups.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

THE CHEESUS Parmigiano-Reggiano is the classic choice, but nearly any hard, grateable body will work.

Step 2

Preheat the oven to 400°F (205°C).

Step 3

Line a baking sheet with a silicone mat.

Step 4

In a small bowl, toss the grated Parmigiano with the flour and seasonings.

Step 5

On the baking sheet, form tablespoon-sized circular heaps of the Parmigiano mixture and space at least 2 inches (5 cm) apart. Flatten each with your hand.

Step 6

Bake for 6 to 8 minutes, until golden brown.

Step 7

Remove from the oven and let cool on the baking sheet for 5 minutes.

Step 8

Transfer to paper towels to crisp up.

Step 9

THE RITES You can add any herbs or spices you like—avoid anything with too much moisture, lest they sog the crisp.

Step 10

Keeps up to 2 days stored at room temperature in an airtight bag or container, but make sure to add a dry paper towel to keep them crunchy.

Step 11

THE SERVICE Serve with marinated olives.

Step 12

Pair with a full-bodied wine.