Crispy, cheesy, and full of flavour — these parmesan crisps are the perfect little snack or party nibble. With the saltiness of Parmesan, the warmth of chilli, and the aromatic touch of fennel seeds, they’re simple to make and impossible to stop eating. Serve them on their own, with a cold drink, or as a crunchy garnish for soups and salads.
 
INGREDIENTS:
Parmesan cheese, freshly grated
Fennel seeds
Chilli flakes
Black olives, dehydrated or finely grated
 
HERE’S HOW:
Preheat the oven to 190°C (fan 170°C) and line a baking tray with parchment paper.
Place a cookie cutter on the tray and fill it with a generous amount of grated Parmesan cheese. Gently lift the cutter away to leave a neat round of cheese. Repeat the process until you have as many crisps as you’d like, spacing them out slightly to allow for spreading.
For extra flavour, top each cheese round with a pinch of fennel seeds, a sprinkle of chilli flakes, or a touch of finely grated black olive.
Place the tray in the oven and bake for 8–10 minutes, or until the cheese has completely melted and turned a golden brown.
Remove from the oven and allow the crisps to cool on the tray — they’ll firm up as they cool, creating that perfect crunch.
Once cooled, carefully lift them off the parchment and serve. These make a fantastic snack, or a stylish addition to a cheeseboard.
 
Recipe by Peter Sidwell