Parmesan crisps

all details

Ripe figs, oyster shots, smoked salmon, happy guests ... get your Christmas party off to a good start, writes Lynne Mullins.

Parmesan crisps
Photo: Natalie Boog

Ingredients

  • 250g parmigiano reggiano
  • 1/2 tsp mild chilli powder
  • 3 tsp plain flour
  • 250g parmigiano reggiano, finely grated
  • 1/2 tsp mild chilli powder
  • 3 tsp plain flour

Method

Combine ingredients in a bowl and mix well. Heat a non-stick frying pan over low heat, place 1 tbsp of cheese mixture in the pan and spread to form an 8cm circle. Repeat to form 3-4 more circles (allow room for spreading) and cook over low heat for 1-2 minutes or until cheese melts and begins to bubble.

Alternatively, use an egg ring to shape the cheese mixture into a circle.

Remove the egg ring when the underside of the mixture is cooked. Using a spatula, turn carefully and cook for 1-2 minutes or until golden. Remove from the pan and drape over a rolling pin to shape. Cool on a cake rack. Repeat with the remaining mixture.

Parmesan crisps will keep in an airtight container for up to three days.

Makes 35-40.

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  • Cuisine - Italian
  • Course - Finger-food

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