HERB PARMESAN CRISPS!

So remember a while back when I told you I got Ina Garten's Foolproof recipe book as a gift?

Sure you do.

Well as promised, I've started making some of her recipes (which are awesome!). This is not her recipe, but was inspired by one where she shares how to make a thyme frico. If you've never had frico- it's a delicious crispy, cheesy snack that you can eat like a chip or with a soup or salad. This technically isn't one because I didn't use flour- but if you're looking for a good frico recipe, check out Ina's book!

So if it's not frico...what is it?

Eh, I don't exactly know. It's cheesy heaven, that's what.

What you'll need:

1/2 cup good shredded parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon black pepper

pinch of salt

parchment paper

How to make it happen:

Step 1: Preheat your oven to 350 degrees

Step 2: Mix all your ingredients together well, making sure to get the herbs well incorporated.

Step 3: On a parchment lined sheet, measure out a tablespoon of your mixture. Lightly spread the cheese out so the shreds are touching but not in a big heap.

Step 4: Bake for 6-8 minutes or until golden. Keep your eye on them- they'll burn quickly!

Step 5: Let them cool, and enjoy with soup or salad!

My favorite way to enjoy them is with tomato basil soup- the herbs and saltiness in the cheese go great with the tangy, creamy soup.

The best way to serve it? Pour your soup in a cute mug, and lay your cheese crisps over the top- then when you're ready to eat, crack into it like creme brulee!