Lemon, Garlic & Parmesan Crisps

Name: Lemon, Garlic & Parmesan Crisps
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 12 crisps
Cuisine: International
Ingredients: 50 g Parmesan, finely grated; Zest of ¼ lemon, finely grated; ⅛ tsp garlic powder; Freshly ground black pepper, to taste

Thin, golden Parmesan crisps flavoured with fresh lemon zest, garlic and black pepper. These savoury little bites take just minutes to prepare and are perfect for snacking or serving alongside drinks.

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These lemon, garlic and Parmesan crisps are so simple to make, using just a handful of ingredients for a savoury, crunchy snack. The fresh lemon zest cuts through the salty Parmesan beautifully, while the garlic and black pepper add a little extra flavour.

Use an unwaxed, preferably organic lemon if you can.

I shaped mine using a cookie cutter to make them more even.

They’re perfect for nibbling on throughout the day or making in a larger batch when you’re hosting. I used a microplane to grate both the Parmesan and lemon zest as finely as possible, helping everything combine evenly. You can also use pre-grated Parmesan, provided it’s fine enough. Once baked, leave the crisps to cool completely on the tray so they become lovely and crunchy.

They only need a few minutes in the oven and cool down really quickly too.

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Prep Time: 5n
Cook Time: 8m
Total Time: 13m
Makes: 12 crisps

What you need

Ingredients

50 g Parmesan, finely grated
Zest of ¼ lemon, finely grated
⅛ tsp garlic powder
Freshly ground black pepper, to taste

Method

Instructions

1
Preheat the oven to 180°C fan.
2
Combine the finely grated Parmesan, lemon zest, garlic powder and freshly ground black pepper in a bowl.
3
Place small spoonfuls of the mixture onto a lined baking tray, leaving space between each. I used a cookie cutter to help shape them. Flatten into thin circles, approximately 6 cm wide.
4
Bake for 8 minutes, until the cheese is bubbling and the edges are golden.
5
Leave to cool completely on the tray until crisp before serving.

Notes

Use a microplane to finely grate both the Parmesan and lemon zest for an even texture. Avoid grating any of the white pith, which can taste bitter. Keep the crisps thin for the best crunch, and allow them to cool completely before moving them. Store in an airtight container once cooled.