Parmesan bowls can be used as a vessel for a variety of dips or small salads, and served as appetizers for your guests. No word of a lie, this will probably be the easiest recipe I will ever post.
There is one ingredient, four simple steps, and it’s virtually impossible to screw up (…this coming from a person who tends to ruin a lot of dishes). I filled these tiny bowls with a simple crab salad, and in the past, I’ve used them for bite-size caesar salads.
Ingredients:
- 1 tbsp grated parmesan cheese per bowl (I tried using the finely grated parmesan (like Kraft), and it just didn’t work. Splurge a little, and opt for the non–powdered alternative as pictured below)
Supplies:
- Parchment paper
- Cookie sheet
- Offset spatula
- Shot glasses (for the shape of your bowl)
Directions:
1. Pre-heat oven to 350′F
2. For each bowl, spread out a tablespoon of parmesan on your parchment-lined cookie sheet. Make sure you space out the parmesan 2″ apart incase they spread out (which they tend to do)
3. Bake for 5 minutes, or until golden. Remove from the oven, and allow to cool for 20 seconds.
July 2nd, 2010 at 1:59 am
This is such a great idea!It looks sofisticated and elegant for an apetizer!Thanks for sharing it with us…and doesn't look too complicated–a must try!
July 2nd, 2010 at 9:20 am
Just like you, I screw up a lot of dishes too LOL.
These look so amazing & as you say easy to do.
Definitely something to impress I think. Will be making them soon, thanks.
July 2nd, 2010 at 2:37 pm
when i worked at Boston Pizza, we called these cheese chips and they were the highlight of our shift! They never looked this rad though. Great idea maddy!
July 3rd, 2010 at 4:47 pm
I love Parmesan crisps. I like the crispy cheesy flavor that you get from it. That was a very nice recipe.
July 3rd, 2010 at 6:49 pm
I love making small Parmesan bowls to serve salad in it, as a side dish. But I always heat Parmesan in a frying pan and frequently struggle with it
Your oven method sounds much easier, I'll definitely do it your way next time! Thanks for the tip 
July 4th, 2010 at 3:05 am
Love these!! I've always admired things like this but never tried. I can't wait to make them! Thanks so much for sharing!
July 5th, 2010 at 2:42 pm
I have always wanted to try Parmesan crisps…you make them look so simple yet so elegant!
July 6th, 2010 at 1:15 am
Ooh! Great idea. Having grown up with nuked string cheese, I love that I can totally justify that craving and even pass it off as gourmet!
July 24th, 2010 at 6:31 pm
Beautiful to look at and can't wait to try it. Thanks for sharing. Will post this on my blog too (http://easy-appetizers.com) Look for it! Best, BusyMOM
August 2nd, 2010 at 1:54 am
Yum! My favorite part of cookie with parmesan is always the little burnt cheese bits. I love the way this recipe capitalizes on that toasty cheesy goodness that I adore. What a wonderful idea, and a well written tutorial. Thank you! So happy to have found you through Cookies & Cups!
August 27th, 2010 at 1:58 pm
hello. I really like it. I used this idea in my post and linked back to your home page and your tutorial.
October 1st, 2010 at 2:01 pm
These look absolutely duhlish! I have some parmesan and I am going to try it today. Great idea…
May 7th, 2011 at 10:31 pm
Its amazing how something so sophisticated can be so simple to make. Can’t wait to try these. Now just have to figure out what my filling will be!
May 7th, 2012 at 4:39 pm
I really liked the idea of these little bowls for canapes. Like the poster, I too used the shredded parmesan (rather than grated) to get more of a waffled appearance to the cups. I immediately noticed with the first batch that the cups were extremely greasy. I ended up having to blot each cup with a paper towel so there weren’t visible grease droplets sitting on them. I wonder if this may not have been a problem with grated or a lower fat parmesan. Additionally, I made them the night before my event and stored them in the refrigerator. Unfortunately, because they were so greasy, they did become somewhat soggy after sitting in the fridge. Overall, I thought it was a good recipe. I lined each cup with a small romaine leaf and filled the cups with store-bought chicken salad with a purple grape as garnish. They were quite easy to make and tasted good. I would just plan to serve them immediately in the future. Thanks for sharing!