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    Parmesan Crisps

    Published: Dec 23, 2018 · Modified: Jan 12, 2019 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    Parmseasn crips on plate with glasses in background

    Need a few homemade nibbles to serve with drinks at a party or pre-dinner?  Well they don't get much easier than these Parmesan Crisps.

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    These Parmesan crisps are actually so easy, I almost feel like a fraud to call this a recipe.  It has just the one ingredient Parmesan! Although if you really want to go all out, you could add just a sprinkling of cayenne pepper or mix in a little dried thyme.

    How to Make Parmesan Crisps

    To make the Parmesan Crisp all you do is grate some parmesan and place spoon fulls on a baking sheet and flatten slightly.piles of grated parmesan cheese on a baking sheet.

    Then bake until golden. Do line the baking tray with baking parchment or a non-stick liner first though or you may find they weld themselves to the baking tray.

    baked parmesan crisps on a baking sheet.

    Leave to cool and serve. I mean easy or what? but if your guests don't know how to make them they will never realise just how simple they were. If they do well they won't care as they taste so good they probably make them themselves too.

    They go particularly well with a glass of cold dry sherry or dry white or sparkling wine and make a great pre-dinner nibble.parmesan crisps on a plate with wine bottle and glasses around

    Perfect for using any up Parmesan cheese that has been sitting at the back of the fridge a little too long. Once made they will keep for up to a week if stored in an airtight container.

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    Parmesan Crisps

    Print Recipe Pin Recipe Save Recipe Saved!
    Quick and easy cheese crips perfect for pre-dinner nibbles or parties
    Course pre-dinner drinks, Snack
    Cuisine International
    Keyword Christmas, party food
    Skill Level very easy
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Servings 24 biscuits
    Calories 16
    Author Jacqueline Bellefontaine

    Ingredients

    • 100 g Parmesan cheese
    metric - US cups

    Instructions

    • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6., Line two baking sheets with baking parchment or a non-stick liner.
    • Finely grate the parmesan cheese. Place spoonfuls of the cheese well spaced on the baking sheet and flatten slightly.
    • Bake in the centre of the oven for 8–10 minutes until golden.  Allow to cool and store in an airtight container until required.

    Notes

    Will keep in an airtight container in a cool place for up to a week but only if you can resist nibbling them before then.
    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. 

    Nutrition

    Serving: 1biscuit | Calories: 16kcal | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 66mg | Potassium: 3mg | Vitamin A: 35IU | Calcium: 49mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Kat (The Baking Explorer)

      December 28, 2018 at 11:17 am

      5 stars
      Mmm they look so moreish!

      Reply
      • Jacqui Bellefontaine

        January 02, 2019 at 3:26 pm

        They most certainly are:)

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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