“I’m sick of eating matzah during Passover week” – said no one ever when there are Matzah Parmesan Crisps around!
I am someone who, without shame, loves matzah. Add a little butter and I think it’s just about perfect. (And by the post in that link, I’m not the only matzah lover around!)
In fact, I love matzah so much that I only eat it during Passover week. Now that may seem counterintuitive but it just tastes better when you wait all year for it!
Matzah with butter is my favorite, but I am also partial to a little schmear, with melted cheese, or of course matzah pizza. And chocolate caramel matzah crunch for dessert!
With those tasty options, I haven’t been looking for new ways to eat matzah. Until now! Enter Matzah Parmesan Crisps. When I was testing these well before Passover, my husband and daughter just couldn’t get enough! I knew I had a winner. The secret is to brush the matzah with melted butter on each side for extra flavor and crispiness. (It’s also my secret to matzah nachos.)
Trust me, one bite and you will be counting down the days until Passover!
Matzah Parmesan Crisps
Ingredients
- ¾ pound shredded Parmesan cheese (yields about 2 cups)
- 2-3 pieces of matzah
- 2 tbsp butter, melted (I like salted)
Instructions
- Pre-heat the oven to 400 degrees F.
- Shred your Parmesan cheese- fresh shredded is best! Then scoop heaping tablespoons of the cheese onto a parchment lined baking sheet and flatter slightly. You'll fit about half the cheese on one baking sheet.
- Break your matzah into 1.5 – 2 inch pieces (that will fit nicely on the cheese mounds). Then brush each side of the matzah with butter.
- Place a piece of matzah on top of each cheese mound and bake for 5-7 minutes until the cheese is lightly browned and bubbly and the matzah is a little browner and toasty too.
- Let cool mostly on the baking sheet then finish cooling on a cooling rack. Repeat with the rest of the cheese and matzah. I kept any leftovers in the fridge, but good luck not finishing them in one sitting!
4 Comments
Going to make the matzoh parm crisps today ! What a fabulous idea and recipe! Can’t wait for my family to taste them! Happy Passover to all.
Thank you!
This is delicious but how can 3/4 cup shredded Parmesan cheese yields 2 cups. Something isn’t right with the direction.
Thanks
It’s 3/4 pound block that makes 2 cups shredded!