If gluten is not your friend or you’re a tad carb conscious then these Parmesan crisps are just what you need as a vehicle for even more cheese. Cheese on cheese. Amen.
- Parmesan, finely grated (Yup, it’s that simple)
toppings of choice
Pre-heat oven to 200˚C and prepare a baking sheet lined with a silicon mat.
Using metal ring moulds as a guide drop about a heaped teaspoon of Parmesan into every mould and using the spoon distribute it evenly into your circle. If you do not have any moulds go for a more rustic look and just shape the parmesan as much as you can by hand.
Place the Parmesan rounds into the oven and set a timer for 5 minutes.
You want to make sure the Parmesan is golden and bubbling like crazy. Depending on your oven this might take an extra few minutes. Don’t stress if there’s a bit of smoke when you open the oven door. It happens.
Remove your crisps from the oven. Allow them to set on the baking tray for a few minutes before you transfer them to a cooling rack. Do so gently with an off-set spatula as the crisps are fairly fragile.
Top your crisps with delicious vibrant goodies. Play with textures and colours. Smoked salmon & mango, olive tapenade, grilled artichokes or even serve them with accompanying dips like hummus or tzatziki.