Crunchy Parmesan Crisps

Author Jane Kennedy says: “You will be in love with me after you try these crisps. They take so little time to make and are a brilliant cracker substitute. Oh, and it’s just a suggestion, but don’t eat the whole plate yourself. Try to leave some for your guests.”

Time: 15 minutes  

Ingredients:

1 x 250g packet shredded parmesan cheese

Method

Preheat the oven to 200ºC. Line a baking tray with baking paper.

Place teaspoonfuls of grated parmesan on the baking tray, leaving about 3cm 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.

Use a wide spatula to lift the crisps onto a wire rack to cool – you’ll find that they crisp up as they cool down.

The parmesan crisps will stay fresh for up to three days if wrapped in baking paper and stored in an airtight container.

 

Recipe taken from Fabulous Food, Minus the Boombah, by Jane Kennedy

Jane Kennedy has long been known for her radio and television career in Australia. In Jane Kennedy: Fabulous Food, Minus the Boombah, she shares the recipes that allowed her to lose weight and feel fantastic: meals for every day in the home, for entertaining, for nights when you couldn’t be bothered cooking and just really want takeaway, and even some deceptively delicious desserts.

You can purchase Fabulous Food, Minus the Boombah at cooked.com.

Published by Hardie Grant

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