Easily-made Parmesan shells provide nesting spots for mini salads with arugula, a ceviche filling or beef strips with horseradish cream. Bake shells in small batches, shaping them by quickly draping warm cheese over small glasses. Once the cheese cools, it turns crisp almost instantly.
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Servings and Ingredients
|1 (6 ounce) package Hy-Vee shredded Parmesan cheese (about 1 ½ cups)|
- Preheat oven to 400°F. Line a cookie sheet with parchment paper. Place a mounded tablespoon of cheese onto prepared cookie sheet; flatten slightly. Repeat five more times, allowing 1 inch between circles. Bake for 4 to 5 minutes or until bubbly and lightly golden. Immediately remove with a metal spatula and gently drape over inverted 1-inch diameter shot glasses to cool and stiffen into cup shapes. Repeat for remaining batches.
- Store crisps in an airtight container at room temperature for up to 8 hours. Fill with one of the savory fillings below and serve within 30 minutes.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 135mg
- Total Carbohydrates: 0g
- Protein: 3g