Tonight I took a whole bunch of fresh ingredients from the fridge, stared at them for awhile and then decided not to push my brain too much and just throw them together into a dinner salad. I made a green leaf lettuce salad with sliced salami, tomato, carrots, and avocado and topped it with croutons, dried cranberries, and these insanely simple and delicious Parmesan cheese crisps.

Into the Oven They Go ©EverydayCookingAdventures 2013

I just made two giant ones and plopped them on top of one of Martha Stewart’s Silpats which by the way I use almost every day of my life so I don’t get my baking sheet dirty. While they didn’t come out all “holey” like Giada’s I thought they were fabulous. I just warn that you keep a close eye on them in there because they baked very very quickly! I barely even let them cool because we were so hungry! They added a great flavor and looked pretty too. Here’s my own salad creation topped with Giada’s Parmesan Crisps: #giadadelaurentiis

Parmesan Crisps Salad©EverydayCookingAdventures 2013

Parmesan Crisps

Recipe courtesy: Giada De Laurentiis

Cook Time: 5 minutes
Makes: 4 to 5 crisps

Ingredients

• 1/4 cup grated Parmesan

Directions
1. Preheat oven to 400ºF.

2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

3. Bake for 3 to 5 minutes or until golden and crisp. Cool.