Parma Crisps Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baking Nana
Reviewed: Jun. 4, 2012
These are really crispy! I wish I had watched the video before I made them - the recipe calls for the bread to be sliced 1/2" thick - in the video Chef John says 1/4" thick. Does it really make a difference? I think so, these are so crisp that the thick bread is difficult to bite through. Thinner slices of bread would definitely work better.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Nov. 20, 2012
Awesome with beans and greens!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Temecula, California, USA

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Reviewed: Nov. 28, 2012
These are excellent & SO simple! Of course, I knew I'd love them - they're from Chef John! Had them with "beans n' greens" the other night and am making them again tonight to have with a plain salad (these will be the star!!) GENIUS putting the cheese on both sides...Thanks again, Chef!!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: El Paso, Texas, USA

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Reviewed: Jan. 1, 2014
I printed 10 recipes for various garlic-type breads to serve with our Italian dinner last night. My husband picked this one and we both loved how wonderful these Parma Crisps were. We look forward to making these again and again. I did take Baking Nana's recommendation to slice them to 1/4" thickness instead of 1/2" and that was a good call.
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