From top to bottom:
- Plain
- Dill
- Cracked Pepper
- Onion
Made them in a nice non-stick muffin top pan. Perfect size, and easy release and clean up.
From top to bottom:
Made them in a nice non-stick muffin top pan. Perfect size, and easy release and clean up.
Shredded Parmesan, 2Tbsp each. Next time I’d probably go just a little more, as some of the crisps got thin in the center.
I cooked these for around 5 minutes at 400F. I’d go a bit longer next batch… Not sure these got as crisp as they should.
The latter. We had some my wife had gotten for soup, but ended up not using.
I was just curious. I’ve had mixed results with different brands. I had some generic store brand that didn’t turn out so great. I don’t know if it had fillers or what?
This was Wegman’s store brand. Their stuff is usually pretty good.
I haven’t tried them since letting them cool completely. Will report back.
OR
Make little “flat piles” in the George Foreman grill. Grill until they get slightly dark yellow/brown.
SO EASY!
I place pepperoni at bottom of muffin and then add a little mozzerella then parmesian on top. Pizza crisps… yum