This recipe has to be by far the easiest to make and a so delicious. I even saw a very similar thing in this month’s Delicious magazine topped off with a tiny tomato.
All you have to do is place little piles of parmesan (the better quality, the better the crisps) on a baking-paper-lined baking tray and bake at approximately 180C until melted and golden.
Leave them to firm up on the trays then transfer to a wire rack to cool completely. They store very well in an airtight container for a few days.
Top with a blob of basil pesto (or minced basil from a tube) and serve. The crisps also make a perfect gluten-free alternative to biscuits for any type of topping.
I hope everyone has a fantastic New Years Eve tonight whatever you might be doing to celebrate. Welcome the New Year in with a bang and I look forward to sharing lots of recipes (some serious low-calorie ones to start with to get rid of my Christmas spare tire) in 2011!