The Parmesan and sun-dried tomato crisps are crunchy and tasty chips that are easy to make and will enhance your dishes. I first made a mixture of Parmesan, sun-dried tomatoes, and oregano; then some discs that I baked in the oven. You can enjoy the Parmesan crisps during an appetizer, or you can use them to fill sandwiches or main dishes.
You can use the crisps to create the following recipes:
Mini Cheesecake with Parmesan and Crunchy Vegetables
Savory Couscous Cheesecake with Pears and Walnuts
Also try:
Parmesan Crust Chips
Pesto Pasta Chips
Broccoli Stem Chips
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 10 crisps
- Cooking methods: Oven
Ingredients
- 1/2 cup grated Parmesan
- 1/2 oz sun-dried tomatoes
- 1 tsp dried oregano
- as needed extra virgin olive oil
Tools
- Pastry Cutter
- Chopper
Steps
To make the Parmesan and sun-dried tomato crisps, pour the Parmesan and sun-dried tomatoes into the blender bowl.
Add the oregano and blend until you get a very fine sand-like mixture.
Line the oven tray with parchment paper and lightly oil it.
With the help of a pastry cutter (diameter 2.5 inches), create discs with the Parmesan mixture. Place the pastry cutter on the parchment paper, pour the Parmesan mixture inside and distribute it evenly with the back of a spoon.
Bake the Parmesan discs in a preheated fan oven at 350°F for 10 minutes.
Once baked, remove them from the oven and let them cool. The Parmesan and sun-dried tomato crisps are ready to be used. Enjoy!
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