No dishes required because you’ll eat your salad AND your salad bowl! How cool!
You’ve probably seen parmesan crisps in the grocery store, but you probably haven’t seen parmesan crisps in the shape of salad bowls. Not only do these bowls look incredible, but they are absolutely delicious, crispy, salty, cheesy accents to really any salad.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 1 parm crisp salad bowl
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
The Ingredients
~1/3 cup coarsely grated Parmigiano-Reggiano
*You’ll need an 8-10” nonstick omelet pan, a water glass, and a plate
The Steps
Place a water glass, upside down, on a plate.
Use a nonstick 8-inch omelet pan (you can also use a 10-inch skillet and increase the amount of cheese by a small handful).
Evenly spread 1/3 cup of Parmigiano-Reggiano in the bottom of the skillet. Turn heat on medium-high and let cheese cook for 5-8 minutes. The cheese will bubble and slowly turn golden brown. Once the cheese passes light golden brown and turns true golden brown (see video for help!), slide cheese disk out of pan and onto the bottom of the water glass. The cheese disk will form around the bottom of the water glass into the shape of a bowl. Let cheese cool and harden for 3 minutes before adding salad to parmesan bowl!
Store parm crisp bowls at room temperature for up to 3 days.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
