I’ve always heard such good things about SILPAT baking mats and have been terribly curious to try one out. I got the opportunity, this week, to test the SILPAT Petite Jelly Roll Mat, which fits a 9 x 13 pan. Now, I understand why people get so excited about SILPAT! What an excellent kitchen tool! I used mine for two different savory recipes, but it’s obvious to me that these silicone covered mats would be perfect for just about any baking needs – especially cookies. No more messy sprays or baked-on grease on my cookie sheets and pans. Whether you’re roasting vegetables or baking a jelly-roll sheet cake, there’s a SILPAT in the perfect size to fit your project. I’d love to have the entire “ensemble” — one in every size!
SILPAT is the original non-stick baking mat. Since 1965, Demarle has been committed to improving your baking experience by introducing top quality products. SILPAT products never need greasing and replace parchment paper. Using SILPAT products saves time, money and reduces waste in our environment.
SILPAT® products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and anything your imagination allows. Nothing sticks to SILPAT.
SILPAT® Non-Stick Baking Mats are made of fiberglass and food grade silicone. SILPAT products are completely food safe. Our products are FDA, NSF and Kosher certified.
Not only is the mat easy to use, but it’s also easy to clean! Just warm water and regular dish detergent and it’s ready for my next recipe. I love how food just slides off it, without needing any oils, sprays or grease. I have no doubt that it is going to be a regularly used tool in my kitchen. When you see the first two tasty recipes I made while using it, you’ll want to add at least one to your favorite kitchen tools, too! Get ready for delicious! They’re Parmesan Crisp Bowls with Israeli Salad!
- ½ cup Parmesan cheese, grated
- ½ cup Italian blend cheese, grated
- 1 English cucumber, diced
- ½ pint cherry tomatoes, quartered
- ¼ cup red onion, minced
- ⅓ cup flat-leaf Italian parsley, chopped
- 1 Tablespoon olive oil
- ½ lemon, juice and zest
- 1 teaspoon paprika
- salt and pepper, to taste
- Mix both cheeses in a bowl.
- Place SILPAT on a baking sheet.
- Divide cheese into six equal portions and form each portion into a 3-inch circle on the SILPAT baking mat.
- Bake at 375 degrees for 6 - 7 minutes, until the outer edge begin to brown.
- Remove from oven and allow to cool on sheet for two minutes. They will still be warm and pliable in the centers, but will hold together enough for you to be able to easily lift them off the SILPAT with a silicone spatula or some other non-metal utensil. (This will prevent cutting or marring your SILPAT baking mat.) I love using the SILPAT for this recipe. The cheese slides off the baking mat with ease!
- As you remove each crisp from the pan, gently form and drape it over the bottom of one of the cups of your mini muffin pan.
- Allow the crisps to cool completely, so they will hold their ruffly "bowl" shape.
- When completely cooled, fill with salad, veggies, meatballs or any other appetizer food you can think of.
- They're so pretty and they taste delicious!
- Chop cucumber, onion, parsley and tomatoes.
- Mix veggies in a medium salad bowl.
- Add the zest and juice of ½ lemon along with the olive oil and paprika.
- Mix to combine.
- Add salt and pepper, to taste.
- Refrigerate at least 30 minutes, to allow flavors to meld. (This is definitely more salad than you need for the 6 crisp bowls, above, but it's great on it's own for lunch or you can make a double batch of crisps.)
- I served this salad as an appetizer, in the mini Parmesan crisp bowls. It was absolutely fantastic!
I tried out one more tasty and simple recipe when I was doing test-baking with the SILPAT — Sweet Potato Chips! You won’t believe how easy these are or how many chips you can make from just one sweet potato. You have to try this!
- 1 sweet potato
- 1 Tablespoon olive oil
- salt, to taste
- Slice the sweet potato into very thin pieces. The thinner you slice them the crisper your chips will be.
- Drizzle the potato slices with olive oil and toss to coat. (As you can see, I had to switch to a larger bowl to manage this task.)
- Spread the potato pieces in a single layer on your baking sheet. (if you have a Silpat or some parchment paper, your clean-up will be super easy.) One sweet potato actually made so many chips that I had to use a baking sheet and my stoneware pizza stone and I still had potato slices left over, that wouldn't fit.
- Salt chips, to taste, before baking. This will help pull moisture out of the chips, more quickly.
- Bake in a 250 degree oven for 25-30 minutes, until crisp and edges are lightly browned. (The low heat is very important! The sugars in a sweet potato will burn before the chip is crisp, if you cook them at higher heat. So cook them low and slow. Your patience will pay off big time. I promise.)
- Remove from oven. Slide right off the baking sheet, into a serving bowl. Enjoy the chips warm or allow them to cool and serve them cold. Their delicious both ways!
You’ll love using SILPAT baking mats in your kitchen! You can visit the SILPAT website to find a retailer, near you, that carries them and be sure to enter our giveaway! You could win a SILPAT Petite Jelly Roll Baking Mat! You must be a resident of the U.S. and 18 or over to enter. It’s super easy. Visit the SILPAT website and look at all the great products they have to offer. Leave a comment on this post letting me know the name of one of their products that you would love to try. Click on DO IT in the Rafflecopter form, below, then ENTER! That’s it! Not only have you entered the drawing, but you’ve opened several additional optional entries, as well. Good luck!