Smoked Paprika & Parmesan Crisps

Photo: Cat

Ingredients

2 ounces (55 g) Parmesan

quarter tsp hot smoked paprika

Preparation

Preheat the oven to Gas 8 (230C).

Grate the cheese finely and stir the paprika through it.

Using a measuring spoon, heap level tablespoons of cheese onto a baking sheet and flatten with your fingertips into thin layers to make circles roughly 4 inches (10cm) across, leaving a little space in between.

Bake for seven minutes until bubbling and light golden.

Remove the crisps from the oven, and leave to cool for just a minute.

With a palette knife, carefully lift the crisps, and press over a rolling pin whilst still warm. They could also be coiled around the handle of a wooden spoon to make crispy rolls.

Leave these cool and set for a few minutes.

Serve immediately with soup, salad, or dips.