These Parmesan Cheese Chips/Crisps are easy to prepare …
All you need is Parmesan cheese and your favourite seeds and you're good to go! Has low-carb snacking ever been cheesier, crispier or crunchier!?
Ingredients
(Two Servings, about 15 Crisps)
2⁄3 cup parmesan cheese, grated
2⁄3 oz. (20g) chia seeds
2⁄3 oz. (20g) flaxseed
2⁄3 oz. (20g) pumpkin seeds
… Feel free to use any seed you like; try sesame, hemp and others.
Instructions are here
For guidance on weight/measurement conversion please see here
Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.
Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.
The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.
The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
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All the best Jan
These look delicious Jan, you have the best recipes! Have a great week, Sue xx
ReplyDeleteI definitely want to try these. Thanks Jan!
ReplyDeleteI bet they're moreish, I wouldn't be able to stick to one or two.
ReplyDelete...something to crunch on.
ReplyDeleteOh my gosh. What a wonderfully tasty idea!
ReplyDeleteI am pinning! Thank You :-)
ReplyDeleteThey do look good. I suspect I would find it hard to stop at a reasonable number.
ReplyDeleteI want these, now! Yum-O! ♥
ReplyDeleteThe addition of the seeds makes them perfect!
ReplyDeleteI've just pinned this - it looks so good, and easy!
ReplyDeleteThis is an idea.
ReplyDeleteAs serious snackers, that has been the hardest thing for Dina and I to go locarb
I've saved it for the next friend's get-together! Thanks Jan
ReplyDeleteI have to make this. So yummy and unique!
ReplyDeleteThat sounds different!
ReplyDeleteThese sound delicious and so easy. It would be easy to eat them all at once!
ReplyDeleteSe ven muy buenos. Besitos.
ReplyDeleteSo good! Thanks Jan! Your blog means the world to me! Big Hugs!
ReplyDeleteOh yummy and crunchy!
ReplyDeleteHappy Day to you,
A ShutterBug Explores
Beautiful, it is the yummy.
ReplyDelete