Parmesan crisps
Makes 16
Easy
Prep:
Cook:
These cheese crisps are perfect if you have people coming over. Sprinkle chilli flakes, dried oregano or even ‘everything’ bagel seasoning on top
Skip to ingredients
Showing items 1 to 3 of 6
- 150g parmesanfinely grated
- 25g green olives (we used nocellara)very finely chopped
Nutrition: per crisp
- kcal41
- fat3g
- saturates1.8g
- carbs0.1g
- sugars0.1g
- fibre0.1g
- protein3.3g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper.
step 2
Measure out 1 tbsp of parmesan for each crisp on the baking tray, spacing them apart – you should get roughly 16. Flatten each pile slightly, keeping them circular. Sprinkle each with a pinch of the chopped green olives and a good twist of black pepper.
step 3
Bake for 10-12 mins or until golden and bubbling. Remove from the oven and leave to cool completely on the tray. Remove using a small palette knife and serve. They will keep in an airtight container for three days.
