In this baba ganoush dish, grilling the eggplant adds smokiness, which contrasts well with the spice of the red pepper flakes. Serve with raw vegetables and pita chips.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 12 mins |
| Total Time: | 30 mins |
| Servings: | 15 |
| Yield: | 45 crisps |
Ingredients
- 8 ounces freshly grated Parmesan cheese
- 4 teaspoons fresh thyme leaves
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
- Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.
Reviews
These are excellent. The cheese and the thyme complement each other very nicely. Mine did not really get crispy, they were firm, but a little bit chewy, which is fine with me. I followed the recipe to the letter and it worked out fine. Next time I am going to add some garlic and onion powder and a bit of cayenne. Then I think I’ll try some with old bay.
I thought these were absolutely delicious! I used a little less thyme than suggested. A great change from our usual croutons. The kids did not really care for them but I may try this with a different cheese for them.
I loved these! Added a TBLS flour and a tsp granulated garlic. Don’t get unnerved if they don’t look “totally melted.” They do adhere into crisps! 10 minutes was perfect in my oven. Pam sprayed wax paper to let them cool. Opened a bottle of wine while prep/baking and sadly? Finished the bottle + all the crisps so I had only two for my husband to try to show for it! He loved! Luckily? Still have some thyme to try again tomorrow! Great recipe! Thank you!!
These were fantastic!! I only used 2 ounces of parmesan cheese as there are only two of us and I wasn’t sure if they would be any good. I added 1 tsp each of dried thyme, rosemary and garlic powder. I ended up with 9 crisps. Mine didn’t come out greasy at all…maybe because of the dried herbs? They may have soaked up any oils from the cheese. My husband really liked these as well. Will definitely be making these again only next time I will make more as we didn’t have any left over.
Super easy and really delicious, no potato chips for me anymore
Simple and easy to make. I also added garlic powder and some red pepper flakes. A tiny bit hotter than I expected, but very good. Will make again for sure.
Simple and delicious. You can easily add a slightly different flavor by changing the thyme to cracked pepper, parsley or whatever you love.
I’ve been working on variations of this all afternoon since my husband loves crispy Parmesan crackers and I think I’ve perfected it! Add at least 1 Tbs. flour for a cup of cheese (this soaks up the liquid from the melted cheese and the crackers won’t be crispy without it). Spread out as thin as you can and bake at 400 for two minutes, then switch to broil until they are as golden as you like (I did 1-1/2 minutes). Watch like a hawk cause they’ll burn fast! Use a new sheet of parchment paper for each batch, otherwise you’ll smoke up your kitchen! And don’t use cooking spray, there’s no need for it .:)
They were very tasty but they never got to crunchy status, just on the edges. And I cooked them longer than the recipe for crispness. I’ll keep trying. It’s worth it.
These are so easy to make, and I really loved the addition of fresh thyme in this version! These turn out so dainty and elegant. I baked mine on a silicone baking mat, and then removed to a paper towel lined baking rack after about 3 minutes to finish the cooling. I recommend the paper towel, as they can be somewhat greasy. Just helps to remove some of the excess grease. I’ll be using these to top our caesar salad tonight for dinner! Thanks for the recipe!