GLUTEN-FREE CHEESE CRISPS
We love these cheesy nibbles. Salty, flavour-packed and crisp, they deliver everything that’s required of a small bite to have with a drink.
Our recipe for Cheese Crisps is super simple to follow, with grating the two cheeses the hardest part. Well, maybe the hardest part is not eating them all as they come out of the oven. But resist temptation for a bit so your guests can join you in sampling these fine, lacy, and robustly flavoured, morsels.
Cheers, Caren
CHEESE CRISPS
Makes about 24 crisps, depending on size.
60 gm parmesan, finely grated
120 gm cheddar, coarsely grated
1 tablespoon polenta, yellow or white
½ teaspoon nigella seeds
Large pinch of chilli flakes
Preheat oven to 200°C. Line 2 large oven trays with baking paper.
Combine all ingredients in a bowl.
Using a 5cm round cookie cutter as a guide, place a scant dessertspoon of the mixture on a prepared tray.
Stir the mixture after each spoonful as the parmesan and polenta will sink to the bottom of the bowl.
Space the spoonfuls about 3cm apart to allow for spreading.
Bake for approximately 10-12 minutes or until the crisps are golden. Rotate the trays halfway through baking if necessary.
Remove trays from oven and wait 5 minutes before cooling the crisps on racks lined with paper towel to absorb any residual oil.
Store in an airtight container. Crisps will last for well over a week if stored properly. Re-crisp in oven if necessary.
TIP: Change the flavour profile by choosing different seeds and spices. For example black pepper and sesame or fennel seeds and chilli.