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Parmesan Chips – the Crispy Apéro Snack

Parmesan Chips – the Crispy Apéro Snack

Name: Parmesan Chips – the Crispy Apéro Snack
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: approx. 50 pieces (2 trays)
Ingredients: 25 g Whole milk; 6 g Cornflour; 1 g Aromat seasoning; 12 g Parmesan, grated (part 1); 94 g Full cream; 6 g Parmesan, grated (part 2); 25 g White flour; 100 g Parmesan, grated (part 3, for sprinkling); 25 g Whole milk; 6 g Cornflour; 1 g Aromat seasoning; 12 g Parmesan, grated (part 1); 94 g Full cream; 6 g Parmesan, grated (part 2); 25 g White flour; 100 g Parmesan, grated (part 3, for sprinkling)

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Posted on: 2024-11-16

By Rebecca Odermatt

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Parmesan chips in a glass bowl and packaged in a gift bag, with a piece of parmesan beside them

Spreadable batter, Silicone stencil – and lots of parmesan

20 min. active approx. 50 pieces ↓ To the recipe

Quantityapprox. 50 pieces (2 trays)

Active timeApprox. 20 min.

Total timeApprox. 35 min.

contains dairycontains gluten

Classic parmesan chips are made simply from grated parmesan and a few spices. With this recipe, though, you take your apéro snack to the next level: these parmesan chips are made from a spreadable batter that you can spread into lovely shapes thanks to our Silicone stencils.

Don't worry – the parmesan content stays high all the same, the chips turn out beautifully crispy and taste delicately of parmesan. So grab a Stencil and be sure to give this recipe a try.

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Ingredients Step by step Recipe card Accessories Tips FAQ

Ingredients

Quantity:

PARMESAN CHIP BATTER

25 gWhole milk

6 gCornflour

1 gAromat seasoning

12 gParmesan, grated (part 1)

94 gFull cream

6 gParmesan, grated (part 2)

25 gWhite flour

100 gParmesan, grated (part 3, for sprinkling)

Step by step

If you're in a hurry: the compact recipe card further down sums everything up.

Parmesan batter

Preheat the oven and mix the milk mixture

Preheat the oven to 150 °C fan. Put the whole milk, cornflour, Aromat seasoning and parmesan (part 1) into a Bowl and briefly mix everything with the Whisk.

Milk, cornflour, Aromat seasoning and parmesan being mixed with the Whisk

What you need for this

Small Whisk 21.5 cm

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Whip the cream to 80 to 90 per cent and fold it in

Whip the full cream in a separate Bowl to about 80 to 90 per cent – it should still be soft and not completely stiff. Then add the whipped cream to the milk mixture and briefly fold it in with a Rubber scraper.

The full cream being whipped to soft peaks with the Hand mixer

The softly whipped cream is added to the milk mixture

The cream being folded in with the Rubber scraper

What you need for this

Rubber scraper light blue, large

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Fold in the flour and parmesan

In a small Bowl, mix the White flour with the parmesan (part 2) and add both to the cream mixture. Also briefly fold in the flour with the Rubber scraper until you have a smooth mixture.

Flour and parmesan being added to the cream mixture

What you need for this

White flour, 1 kg

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Rubber scraper light blue, large

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Spreading and sprinkling

Spread the batter through the Stencil

Place the Silicone stencil on a sheet of baking paper and put some parmesan batter on it. Spread the batter evenly with an Angled spatula, then carefully lift off the Stencil and spread the next shapes.

The parmesan batter being spread through the Stencil with the Angled spatula

The Stencil being lifted off, the hearts remaining on the baking paper

What you need for this

Sprinkle generously with parmesan – and shake off the excess

Sprinkle the parmesan (part 3) generously over the spread-out chips. Then hold the baking paper firmly with both hands and shake the excess parmesan onto a second sheet of baking paper. In the end all the chips should be evenly covered – but there should be no cheese left on the baking paper itself.

Grated parmesan being sprinkled generously over the spread-out chips

Baking

Bake for 10 to 15 minutes – a little darker is fine

Using a Cake tin, transfer the baking paper with the chips onto a Baking tray and bake them for 10 to 15 minutes in the preheated oven at 150 °C fan. The chips are welcome to get a little darker – that's when they turn out nice and crispy. Just make sure they don't burn.

The golden-brown baked parmesan chips on the tray

Compact · printable

Parmesan chips

Quantityapprox. 50 pieces (2 trays)

Active time20 min.

Total time35 min.

DifficultyEasy

Baking temperature150 °C fan

Baking time10–15 min.

Ingredients

Quantity: