Finely grated Parmesan sprinkled in thin rounds on parchment paper and baked until bubbling, then laid hot over an upturned small bowl until it hardens into a basket.
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOvenBaking panParchment paper
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sprinkle 1 oz of the parmesan into a thin, even round 18 cm across, and make 4 rounds (two in each pan) this way.
Baking pan
3
Bake 6 up to 7 minutes, until the cheese is bubbling and the edges are light golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4
Take out, wait 30 seconds and lift each round with a spatula. Lay it right away over an upturned small bowl and press gently so it takes the shape of a basket. After 2 minutes it hardens and can be lifted off.
Silicone spatulaBowl
147calories
13 gprotein
0 gcarbs
12 gfat
● protein 34%● carbs 0%● fat 66%
Per serving (40 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
