Name: Seeded parmesan crisps
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cups (160g) finely grated parmesan; 1 tablespoon white chia seeds; 1 tablespoon linseeds (flaxseeds); 1 tablespoon sesame seeds; freshly ground black pepper

Serve crisps with roasted carrot hummus, or the spicy guacamole.

Ingredients

2 cups (160g) finely grated parmesan

1 tablespoon white chia seeds

1 tablespoon linseeds (flaxseeds)

1 tablespoon sesame seeds

freshly ground black pepper

Method

1.Preheat oven to 180°C. Line two large oven trays with baking paper.

2.Place 24 level tablespoons of parmesan in mounds on trays. Flatten mounds to about 7.5cm across, leaving 2.5cm between the rounds. Combine seeds in a small bowl; sprinkle ½ tsp of the seed mixture on each round. Season lightly with freshly ground black pepper.

3.Bake crisps for 12 minutes or until melted and lightly golden. Cool on trays. Transfer to an airtight container.

Store crisps in an airtight container for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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