Parmigiano Reggiano Crisps With Chocolate and Sea Salt


Parmigiano Reggiano Crisps With Chocolate and Sea Salt

Recipe type: Yield: 24 crisps Prep time: Cook time: Total time:

Parmigiano Reggiano Crisps With Chocolate and Sea Salt taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


2 cups (about 8 ounces) grated Parmigiano Reggiano cheese
6 tablespoons finely chopped dry roasted whole almonds (skins on)
4 ounces semi-sweet or dark chocolate, finely chopped
1 scant teaspoon expeller-pressed canola oil


  1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.
  3. Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about 1/3 to 1/2 of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.

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