Cannella Kitchen's Rosemary Orange Zest Parmesan Crisp

These are kind of going to be a curse and a blessing. You’ll find yourself craving the chewy crisp texture of the baked parmesan and the aromatic pop of rosemary and orange zest is hard to hate. At present, we have half of a parmesan crisp in the snack drawer and by the time I finish this post, we’ll need to make more. So stupidly good and simple.

Makes: 32 Pieces
Keeps: 4 days
Time: 30 minutes

Parmesan Puff Pastries

2 Cups Parmesan, Coarsely grated
1 tsp herbs d’ provence salt
1 tsp orange zest

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat oven to 375°.
Mix all ingredients.
Use a non stick baking sheet or parchment paper lined sheet pan.
Spoon a tablespoon of cheese onto the sheet pan and repeat (make sure the TBSP of cheese is evenly distributed)
Stir the mixture occasionally to keep the sea salt from settling to the bottom of the bowl.
Bake in the oven for 4 minutes, remove.
Let rest on the counter for 2 minutes.
Replace the sheet pan in the oven for 3 minutes.
The sides should curl.
Remove from the pan and place on butcher paper.

You’ll be tempted to cook these to golden brown. If you do, be aware that the darker the color, the more biter the crisps will taste. Perfect for garnish but not an ideal snack.

A dry Pinot gris or cava can’t hurt.