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–+ servings
Matzah Parmesan Crisps

Matzah Parmesan Crisps

"I'm sick of eating matzah during Passover week" - said no one ever when there are Matzah Parmesan Crisps around!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 7 minutes
Servings 25 pieces

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!
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