Tuesday, 14 June 2011

Parmesan Crisps

Sous chef J likes crunchy textures and we find that our version of parmesan crisps provide this very tastily!  They are the simplest item to make.  Requiring little equipment and the only ingredient is parmesan cheese.
Once you have the cheese, (this is a good way to use up the leftovers/hard bits of parmesan) it needs to be grated.  We used quite a fine grater and then the cheese was placed in small pastry cutters (an attempt at portion control and neatness) on a non-stick baking tray.
The tray was then placed in a pre-heated oven (180º) for about 4 minutes... they need to be watched as, depending on the size of the crisps, the parmesan can melt at different rates.   Once the cheese melted and started to bubble, we took the tray from the oven and allowed the crisps to cool for a few minutes.

This is a high fat cheese, but a fair bit of fat is left on the tray after cooking....
...however, the resultant crisps are yummy!  They can be stored in an airtight container and are good with dips, soup or on their own.

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