On my recent trip to California friend Laura introduced me to making parmesan crisps. They're quite easy to make and are great with drinks for nibbles or as a crunchy element in soup or salads. Put approximately one tablespoon grated parmesan on a baking tray lined with paper, pressing slightly to flatten. I baked mine in a 190C oven set on fan bake for about four-five minutes. The trick is to watch them closely. You want them crisp, turning golden. If undercooked they will be chewy and if overcooked they will burn. I would also recommend that you grate your own cheese, since the stuff sold in packets isn't grated as finely as needed to make these.
They are especially delicious just warm from the oven. Not sure how much in advance they can be made before being eaten, and they don't last long once the first bite is taken. I dusted a few with smoked paprika, which was quite good. John, who likes all things cheese, is now a huge fan. We enjoyed them with my homemade BBC Tomato Soup for lunch. Thanks for the inspiration, Laura!
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