Rainbow Cheese Crisps
Servings: 15 crisps
With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.
Ingredients
- 150 g parmesan cheese (1 cup) grated
- ½ cup/s grated carrot and zucchini (in total not each)
- 1 tbsp chia or sesame seeds
Instructions
- Preheat your oven grill to 150℃/300°F. Line a baking tray with non-stick, baking paper*.
- Grate your cheese and vegetables.
- In a muslin cloth or paper towel squeeze the grated vegetables to remove a bit of moisture.
- Mix the cheese and veggies together and arrange very thin layers on your baking paper (I used an egg ring to shape them).
- Sprinkle over the seeds and grill for 5-7 minutes keeping an eye on them so they don't burn (I find grills can vary in temperature so keep an eye on them the first time you make them).
- They need to brown and bubble for a minute or two and you'll smell the parmesan cooking when they are ready.
- Remove from the oven and allow to cool completely. They will crisp as they cool (pop them in the freezer to fast track them).
Store
- In an airtight container in the fridge or freezer for a couple of days.
Notes
Tip Make sure the mix is very thin and cooked for long enough or they won't be crisp (though still yummy). If they soften, pop them in the freezer for a few minutes to restore a crunch. *I love the 'If you care' range of toxin free baking paper.