Parmesan Crisps

DianaRecipes, Starters & Nibbles

Parmesan Cheese Crisps


Parmesan Crisps are quick, easy and tasty.  I often make these with a block of parmesan (or pecorino) that has been lurking at the back of the fridge.  They are hoovered up by friends and family so quick, I often don’t get one.  You have to be quick in our house!

Finely grate around 5g of parmesan per crisp, and place in a mound on a grease proof lined baking sheet.

Don’t worry about being too perfect – rough around the edges looks better.   Add a couple of grams of mature cheddar on top  if you have it.  This makes crisps of around 5cm diameter.IMG_1151

Place in a hot oven 180C for about 5 minutes.IMG_1152

The cheese will melt and bubble.IMG_1153

The parmesan Crisp will have a lacy effect.IMG_1166

I served these simply with a thin slice of cherry tomato and some greek basil.IMG_1168

My kids have a very annoying habit of discarding the basil (aaargh green!) and just eating the cheese and tomato.  These are also nice if drizzled with a balsamic reduction (and a good way of repelling fussy children).IMG_1171

I also make even tinier mouth sized versions – around 3cm (about 3g of cheese per biscuit).  I served these with a chutney – but don’t have any pictures.  I will post them next time I make them.IMG_1199

DianaParmesan Crisps