We have builders working on our house at the moment. The water, gas and electricity are regularly being turned off and back on as they extend & update our central heating system. Despite the upheaval, I wanted to keep up with our weekly recipe post. I thought Parmesan crisps would be a good option as they’re ultra-quick to prep and make.
They are basically just grated and grilled/baked Parmesan. I picked a few sprigs of herbs from the garden; rosemary, thyme and oregano – Mediterranean flavours match perfectly with an Italian cheese. I also cracked a handful of mixed peppercorns with a pestle & mortar to sprinkle over the tops.
You can either mix the herbs or, do what I did, sprinkle them separately so you have different flavoured crisps. They’re perfect on a cheeseboard, with antipasti or dunked in baba ganoush, hummus or a sun-dried tomato dip.
Click to save this recipe to Pinterest
- 150g Parmesan, grated
- 1 tsp chopped fresh Mediterranean herbs
- ½tsp cracked pepper
- Preheat the oven to 200ºC/ºF/Gas mark or turn a grill on to medium
- Line a baking sheet with parchment paper
- Make piles of about a tablespoon of grated Parmesan - leaving lots of space between each as they will spread out (I could fit 5 on a large baking sheet)
- Sprinkle each pile with the herbs and pepper
- Bake in the oven for 5-7 minutes (or under the grill for 3 minutes) until the cheese has melted and turned golden brown
- Allow to cool on the sheet for a minute, lift them off using a spatula and put them on a wire rack to cool completely
- Repeat from #3 until all the grated cheese has been used
- Instead of Parmesan (which contains animal rennet), most large supermarkets stock vegetarian hard cheese alternatives
