1 Ingredient Crispy Cheese Puffs
Turn Parmigiano Reggiano rinds into crispy, savory puffs with just a minute in the microwave. These crunchy bites are perfect for adding to charcuterie boards, snack mixes, or using as croutons in salads or soups.
Ingredients
- 1/2 cup (85 g) Parmigiano Reggiano rinds, cut into 3/4 inch cubes
Instructions
- Arrange a few Parmigiano Reggiano rind cubes onto a large, flat, microwave-safe plate, rind side down, leaving about 1.5-inches space between them. Make sure to use a flat plate and not a curved plate because the cheese rinds will slide into each other as they cook if the plate is curved. See note section for my recommendation on figuring out your ideal cooking time before moving onto step 2 and cooking all your puffs.
- Microwave on high for about 60 seconds or until they puff up. Cooking time will vary for these depending on your microwave and how much cheese is left on the rind. I used a 1100 watt microwave. If your wattage is higher, you may need to adjust the power before cooking. If your wattage is lower, you may need a longer cook time.
- Remove the cheese puffs once they are done and place them on parchment paper to cool. I recommend using food safe gloves since the puffs will be quite hot. I recommend moving them off the plate because they do start to stick to the plate as they cool. If you try to eat the puffs while they are still warm or hot, they will be more chewy and not fully crispy. They should be fully crispy once cooled. If they are not fully crispy, they may need a longer cook time.
- Store uneaten puffs in an airtight container in the fridge or freezer.
Notes
- Finding ideal cook time note: I recommend testing cooking just 1 rind cube first and watching your microwave closely. I used a 1100 watt microwave and cooked mine for 60 seconds. Cooking time will vary for these depending on your microwave and how much cheese is left on the rind. If your microwave wattage is higher, you may need to adjust and lower the power before cooking. If your wattage is lower, you may need a longer cook time. If your cheese seems done before 1 minute, stop your microwave before the cheese begins to burn. If at the 1 minute mark, your cheese has not fully puffed up or doesn't feel crispy on the outside, then it may need longer than 1 minute. Most of the ones we tested were done at 1 minute but some needed 90 seconds. Once you determine the ideal cook time, you can then cook several at a time, with the arrangement in step 1 of the instructions.
- Make sure to use authentic Parmigiano Reggiano rinds. They are often sold at the grocery store by the pound in the deli and cheese section. I purchased mine from Whole Foods and Lazy Acres Natural Market.
- This recipe yields approximately 15 puffs and the nutrition estimate is for 1 puff.
Serving: 1puff, Calories: 23kcal, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 38mg
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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