Parmesan crisps

Parmesan crisps.
Parmesan crisps. Photo: Natalie Boog

Get your party off to a good start with these tasty crisps.


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


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.