Whether it’s a crispy cheese craving, or you’ve got too much parmesan on hand (is there such thing?), these crispy cheese crackers are sure to hit the spot.
You can top them with more cheese, garnish a dish, or dip away. Just mix cheese and flour, bake for less than 10 minutes and Bob’s your uncle.
There’s not much else to say except for they’re delicious, so I’ll spare you the elongated lead-in this time and get on with it.
How to make cheese crisps
Essentially you want to overbake these two things and turn them into a crispy-edge cracker. Source: Camellia Aebischer
Take 1 cup of parmesan cheese, or really any finely grated cheese of choice. Add 1 heaped tbsp of flour – you can use corn or rice flour for a gluten-free option.
Toss the two together, then pile into cracker-sized rounds on a lined baking tray. You can shape them with a cup or pastry ring, or just leave the stray nuggets as a chef’s snack.
Pile them a little thicker (a few mm) for crisps with grunt, or nice and thin if you’re making a delicate garnish.
Bake at 180°C for 5-8 minutes. It’s best to check after 5 then every few minutes after that. Don’t let them get too dark or they’ll be bitter.
If you don’t want to eat them like crackers, they make an excellent crispy garnish for any meal you’d like to add a little savoury hit too. Great crumbled on pasta, salads, stuffed potato, slow-cooked meat or topping a baked dish.
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In hindsight perhaps I should've used a ring mold to make these a bit neater. Source: Camellia Aebischer
