Freshly squeezed recipes, news and views!

Parmesan crisps

Parmesan Crisps

These are the easiest crowd pleasers. I’ve made them as party nibbles for years, ever since coming home with a scribbled version of the recipe after a day cooking Italian treats at Cucina Caldesi in Marylebone with Giancarlo and Katie Caldesi.

This adapted version will take no more than 30 minutes of your time in the kitchen, I promise.

Makes 20

  • 100g unsalted butter, at room temperature
  • 100g Parmesan cheese, grated
  • 120g self-raising flour
  • Pinch of cayenne pepper
  • Pink of black pepper
  • 1 tbsp poppy seeds (optional)

In a mixing bowl, beat the soft butter and grated cheese until combined. Add the flour, cayenne (to taste), and pepper and fold in. Roll the dough into a long sausage, wrap in cling film, and chill to harden.

Cut thin discs from the chilled dough sausage, and bake in a 180C oven for 10 minutes.

It couldn’t be simpler!

Tip:  If you’d like to make them a little snazzier, roll the sausage over a layer of poppy seeds before chilling so that the crisps have a pretty edge when baked.

About lauranickoll

Laura Nickoll has written 14 posts on this blog.

Related Posts

One Comment

  1. I made these this morning to have with aperos at our villge fete this evening. They are very tasty and were made quickly whilst I did other tasks.

Leave a Comment

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>