100g (3 1/2oz) shredded (not grated) Parmesan cheese
Freshly ground black pepper to taste
Steps
1. Preheat the oven to 170c, 325f, gas mark 3. Lin a baking tray with greaseproof paper.
2. Place rounded teaspoons of the shredded cheese on the parchment, equally spaced with about 50-63mm (2-2 1/2in) between each mound. Lightly flatten each mound with your fingertips to a circle about 38mm (1 1/2 in) across. Sprinkle with pepper. Bake, checking after 3 minutes until the cheese just starts to melt and very lightly begins to brown. Remove immediately and transfer the crisps to a rack to cool. Store in airtight containers.
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