Who is excited about the 2012 London Olympic games? We are! Go Australia! (and Sweden.) This would be a great snack to eat while watching the Games. We have been practically glued to the television. My favourite event is the gymnastics (sisters 1 and 2 do gym on the weekend) Even if you aren’t having an Olympics party, Parmesan crisps are still great!
This recipe is among one of the simplest methods ever! Serve as a garnish, canape, with soup or as I did, with sweet chilli sauce. Here, I used a pinch of sweet paprika and dried tarragon, but you could use anything — for example pine nuts, sesame seeds, garlic granules, oregano or even cinnamon! Dried herbs work better than fresh. Just experiment and use your imagination.
Yields: 18 crisps
Preparation Time: 6 min
Cooking Time: 5 min
100g grated Parmesan
- Preheat the oven to 200C. Grease a large baking tray and line with baking paper.
- Fill a small egg cup with about 2 tsp of the Parmesan. Quickly tip onto a baking sheet sprayed with oil and repeat.
- Sprinkle your crisps with seasoning and bake for 5 minutes. The edges should be golden brown while the interior should be just a little chewy.
Note: When you take the cheese crisps off the tray, use a spatula/pancake flipper and do so carefully, as they will be soft and melty, but will harden once cooled.
You might also like:
Parmesan munchy mix from circle b kitchen
Paciencias from the winter guest
Semolina Cookie from kitchen experiments