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.
Place in a hot oven 180C for about 5 minutes.
The cheese will melt and bubble.
The parmesan Crisp will have a lacy effect.
I served these simply with a thin slice of cherry tomato and some greek basil.
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).
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.