Sunday, April 24, 2011

Head over Heels: Silicone Mat and Parmigiano Reggiano Crisps

I am head over heels for my silicone mat (mine is by Silpat), which makes baking hassle free by preventing baked goodies from sticking to the pan. I am the first to admit that my skills are not in the realm of pastries and sweets, but as a savory cook this item is still a must have in my kitchen. No need to grease a sheet pan to prevent sticking - just throw the mat down and get baking. The best part is the easy cleaning - wash with warm water, a soapy sponge, and dry. There's no need to spend valuable time scraping off baked, charred bits!

Use the silicone mat to make Parmigiano Reggiano Crisps in less than 5 minutes!

  • 1/2 cup freshly grated Parmigiano Reggiano
  • Freshly ground black pepper

Place the silicone mat on a baking sheet, and for each crisp place 1 tbsp of the grated cheese down onto the mat (you will be able to make 6-8 crisps) and grind a little black pepper over the top. To cook, place under a hot broiler for 60-90 seconds. Do not shut the oven, do not take your eyes off of the crisps - these will burn quickly. The cheese will start to bubble, there will be a little smoke, and then the crisps will turn a light brown - take them out immediately. Set the baking sheet aside on the counter to cool. Carefully peel the crisps off before plating. That is, if they even make it to a plate!


  1. Wow, I have never paid attention to silicone mats before, assuming they were just a gimmick. Sounds like (as someone who loves to bake) I should get me one!

    Also must try making these crisps, they sound amazing!

  2. Claire, I hope you enjoy making this recipe and experimenting with the silicone mat(s). Thanks for reading!