Accompaniments, Gluten free, Snacks, Starters
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Skinny Witch and Parmesan Crisps

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Whether you’re celebrating the fact it’s a Bank Holiday weekend, school half term, that we’re half way through GCSE exams or just that its Friday I think it’s time for a treat!  I’ve been enjoying this drink for a long time, its so refreshing but with a great kick!!  I only found out the other day that its called a Skinny Witch, probably because it doesn’t have any added sugar in it! Another one of my big weaknesses is savoury snacks, and these parmesan crisps are great with a drink and so quick and easy to make. They’re also quite rich so you don’t need to eat too many! Have a great weekend!

IMG_4607 2Skinny Witch

I’m not going to give quantities as everyone probably likes a their drink a different strength drink so I’ll just talk you through how I make mine.

Squeeze the juice from a lime and add to a long glass with 3 or 4 ice cubes, add a good measure of vodka and top with sparkling mineral water. I then add another chunk of lime and sometimes a sprig of mint.  Obviously you can balance the flavour to your taste with extra lime or vodka!

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Its important to use a good quality Parmesan cheese for this recipe, the prefaced finely grated cheese or the very smelly long life parmesan in tubs will burn when used in this recipe.  So, its best to buy a chunk of Parmesan and grate your own. Its the melting cheese that holds these crackers together and makes them crisp.  Baking cheese in this way will create a strong toasted cheese smell so it may be best not to make these just before people arrive! If you can’t get fresh thyme, try using fresh marjoram or oregano.

100g freshly grated Parmesan cheese

a handful each of pumpkin and sunflower seeds

dried chilli flakes

2tbsp chopped fresh thyme

black pepper

IMG_4594Preheat the oven to 220ºC.

Line 2 large baking sheets with non stick baking parchment or the Bake-O-Glide as shown in the picture.  Pile heaped teaspoons full of parmesan cheese on the baking sheets leaving plenty of room between to allow them to spread.

Sprinkle a few pumpkin seeds and sunflower seeds over  each cheese stack with a few flakes of dried chilli to taste and a little chopped fresh thyme.  Season each one with a little black pepper.

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Place in the oven and bake for 4-5mins until bubbling and golden brown. The cheese will melt and spread into small round crisps and the seeds will begin to toast.

Remove from the oven and allow to cool for a minute before removing from the baking sheet with a palate knife.  Serve immediately or cool completely on a wire rack and store in an airtight container for 4 days.

This makes about 24 Parmesan Crisps

You may want to leave out the chilli for children as they give quite a spicy kick! These are also great served with a soup or for garnishing a risotto.

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