Best 3 Sun Dried Tomato Parmesan Crisps Recipes

Indulge in a delightful culinary journey with our collection of sun-dried tomato parmesan crisps recipes. These crispy and flavorful treats are a perfect blend of tangy sun-dried tomatoes, savory parmesan cheese, and aromatic herbs. Whether you're looking for a quick snack, an elegant appetizer, or a unique addition to your salad, our recipes offer a variety of options to satisfy your taste buds. From classic sun-dried tomato parmesan crisps to innovative variations infused with pesto or herbs, each recipe promises a burst of flavors and textures. Prepare to impress your friends and family with these delectable crisps that are sure to become a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES

Crisp parmesan, olive & sundried tomato polenta bites image

Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach

Provided by Rukmini Iyer

Categories Snack

Time 45m

Number Of Ingredients 6

Ingredients

600ml vegetable stock
150g quick-cook polenta
90g mixed olives in oil, roughly chopped
90g sundried tomatoes in oil, roughly chopped
30ml oil, from the tomatoes or olives
40g parmesan or vegetarian alternative, grated

Steps:

Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you're making it ahead, leave to cool and chill for several hours or overnight.
Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.

Nutrition Facts : Calories 217 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CRISPY SEASONED POLENTA SQUARES

Crispy Seasoned Polenta Squares image

Crisp polenta squares make a delightful side for a variety of main dishes. Sun-dried tomatoes and just the right amount of seasoning make them seem special...a dollop of sour cream adds the finishing touch! Shelly Fisher - Hermiston, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

4 cups water
1/2 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1/4 cup fat-free milk
1/2 cup seasoned bread crumbs
2 teaspoons dried cilantro flakes
1 tablespoon olive oil
9 tablespoons reduced-fat sour cream

Steps:

In a large heavy saucepan, bring the water, tomatoes, salt, onion and garlic to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese and oregano. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Cut polenta into nine squares. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs and cilantro. Dip polenta in the egg mixture, then bread crumb mixture. , In a large nonstick skillet coated with cooking spray, cook polenta in oil in batches for 1-2 minutes on each side or until golden brown. Serve with sour cream.

Nutrition Facts : Calories 134 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use high-quality ingredients for the best flavor. Look for sun-dried tomatoes that are plump and have a deep red color. Use freshly grated Parmesan cheese for the best flavor and texture.
Be careful not to overcook the crisps. They should be golden brown and crispy, but not burnt. Watch them closely in the oven to prevent burning.
Let the crisps cool completely before serving. This will help them to crisp up and become more flavorful.
Store the crisps in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Conclusion:

Sun-dried tomato Parmesan crisps are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a side dish with your favorite meal. With just a few simple ingredients, you can create a tasty and satisfying snack that is sure to please everyone.