Jane Kennedy 

By Jane Kennedy

These take so little time to make and are also a brilliant cracker substitute. For a ‘corn chip’ look, just make the little piles of cheese in a triangle shape.

 

 

Parmesan Crisp Jane KennedyINGREDIENTS

1 x 250g packet Good quality shredded parmesan cheese

METHOD

  • Preheat the oven to 200ºC. Line a baking tray with baking paper.
  • Place teaspoons of grated parmesan on the baking tray, leaving about 3 cm between them to allow for spreading. Bake for 7–10 minutes until bubbling and golden – not brown. Remove from the oven and carefully lift the baking paper – crisps and all – off the tray so it stops cooking.

Use a wide spatula to lift the crisps onto a wire rack or plate to cool – you’ll find that they crisp up as they cool down. The parmesan crisps will stay fresh for up to 3 days if wrapped in baking paper and stored in an airtight container.

 

A big thanks to Jane for sharing some of her amazing recipes with us. You can find more delicious recipes by Jane in her cookbooks One Dish. Two Ways., OMG! I Can Eat That?, Fabulous Food, Minus the Boombah and The Big Book of Fabulous Food.

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