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Grana Padano crisps with thyme and pink pepper

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Valeria Necchio
Grana Padano crisps with thyme and pink pepper

PT15M

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These showstopping cheese crisps are perfect as a snack with a glass of wine, but work equally well as a topping for finger food, soups and creams. Play around with the flavours if you like, using whatever combination of herbs and spices you fancy.

Ingredients

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Method

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1
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment. While the oven is warming up, combine all the ingredients in a bowl and keep chilled
2
Once the oven is ready spoon the grated cheese mix, two tablespoonfuls at a time, onto the lined baking sheet, leaving about 4–5cm between each cheese mound. Spread the mounds to flat circles
3
Bake for 7 minutes or until crisp and golden. Remove the crisps from the oven and allow them to cool completely on the baking sheet before removing with a spatula and easing them onto a plate or into a bowl. Serve immediately
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Valeria Necchio

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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