Savoury Cheese Crisps


A quick and easy tasty canapé which can be kept in a tin for up to a week. These will remind you of those lovely crispy bits that ooze out of a cheese toastie!

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Parmesan cheese: 50g
mature cheddar cheese: 50g
plain flour: 25g
black pepper: Pinch
dried parsley or paprika: 1tsp


  1. Finely grate the Parmesan and cheddar cheeses
  2. Mix the cheese with the flour. Season with a pinch black pepper.
  3. Preheat a hot oven Gas Mark 6, 200C.
  4. Place rounded tablespoons of the Parmesan mixture, spaced apart, onto a baking sheet. Flatten them down slightly. Cook for 3-4 mins, until melted and beginning to brown. Remove from the baking sheet with a palette knife whilst still warm and place on a cooling rack. Repeat until all the mixture is used up.
  5. Cool, then store in an airtight tin until ready to serve.