Wendy's Kitchen Table

Add crunch to your favourite soup with these delicious Parmesan chips. It is a cold wet evening here in Melbourne and I have made a big pot of pumpkin soup. For something different I am serving the soup with these super easy parmesan chips and of course freshly baked bread.

 

INGREDIENTS

Grated Parmesan cheese

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METHOD

Preheat oven to 150˚C. Line 2 oven trays with baking paper. Put 1 tablespoon mounds of finely grated parmesan onto prepared trays, 5 cm apart.

Press down with the back of a spoon to flatten slightly. Bake for 8 minutes or until lightly golden. Set aside to cool completely and firm up on trays. Store in an airtight container for up to 3 days.