Feta & Parmesan Crisps
Savory, crunchy and fresh, these little salad-topped bites also happen to be gluten-free! Usually made with parm only, I used feta and I love the results. Feel free to top with anything you like!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup finely grated Parmigiano-Reggiano
- 1 cup crumbled feta (6 ounces)
- 1 tablespoon potato starch
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dill, roughly chopped
- ½ cup whole parsley leaves
- ½ cup whole cilantro leaves
- Juice from ½ lemon
- Kosher salt, to taste
- Freshly ground black pepper to taste
- Pomegranate seeds, for garnish
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