Parmesan crisps are really easy to make but they look really impressive on the plate. As a garnish, they add a salty, umami-rich element to soups, risottos, salads and starters; or a bowl of them can make a delicious snack or pre-dinner nibble.
Parmesan crisps can be kept in an airtight container at room temperature for around 2–3 days – any longer and the crisps may become soft.
If you would like to shape the Parmesan crisps into cylinders, leave to cool slightly then remove from the paper while still warm and pliable and wrap gently around a rolling pin. Leave to set before transferring to a wire rack to cool.
Similarly to make ‘baskets’, remove from the paper while still warm and drape over an upturned shot glass or bowl depending on the size required.
Parmesan comes from the Parma region of Italy and the intense flavour pairs perfectly with many Italian ingredients such as wild mushrooms, garlic, truffles, pasta and tomatoes. Mark Jordan makes Parmesan crisps to accompany his dish of Asparagus spears with truffle, poached duck egg and hollandaise sauce – it’s a heavenly combination where the crisps add a touch more elegance and texture than regular Parmesan shavings.
Break the crisps into large pieces for a great gluten-free alternative to croutons for soups or salads.
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