Pesto Parmesan Crisps

In a medium bowl, stir together the shredded Parmesan and the pesto until evenly combined. Editor’s Tip: Finely shredded Parmesan, not coarse shreds, will help the mixture melt evenly and form crisp edges.

Working in batches, sprinkle 2 tablespoons of the pesto-cheese mixture into a large nonstick skillet and spread it into an even layer. Cook over medium-low heat for three to four minutes or until the cheese is melted and the edges turn golden brown. Use a thin spatula to carefully flip the crisp and cook for 30 seconds longer. Editor's Tip: Be careful, as the pesto can burn very easily.

As each crisp finishes cooking, transfer it to a paper towel–lined plate or cutting board to drain any excess grease. Let cool for a few minutes before serving. Editor’s Tip: Golden, crispy cheese is always tempting, but resist digging in too soon. The crisps will be very hot right out of the skillet and need a few minutes to firm up as they cool for maximum crunch.