No one loves real parmesan cheese more than we do, but let’s face it, a wedge of the real stuff is not always in the budget. For most applications, a substitution of pecorino Romano cheese or another hard, salty cheese like asiago will fill the bill.
Same thing? Nope. Really good? Yes.
These brittle little cheese cracker-crisps are great in salads, floated on soups, or just scarfed down straight.
Pecorino Romano Crisps
Makes about 16 large crisps.
Ingredients
1 cup freshly grated Romano cheese, grated fairly coarsely
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat liner. Spoon Romano cheese into small, tablespoonful-sized piles on the sheet, leaving an inch or two between piles. Bake for about 5-6 minutes, until cheese is golden brown. Remove from heat and allow to cool thoroughly. Crisps will harden as they cool.
