Not all cheeses are created equal

The brilliance of an idea struck me a few weeks ago and I set myself up for what would sure be a tremendous low carb success.

Pride comes before a fall…

If you’ve been around the low carb traps for a while, you’d have heard of Parmesan chips. Not having any fresh parmesan, the spark of ‘genius’ struck that surely I could just use any cheese to make these things?

I’ve got powdered parmesan, I’ve got cheddar, I’ve got mozzarella. Let’s do this!

And I did:

Parmesan chips Parmesan chips

No.

I can unequivocally state that not all cheeses are created equal. And neither are they suitable for making cheesy chips.

  • The mozzarella version was rubbery.
  • The cheddar version was all sorts of wrong.
  • And the powdered parmesan didn’t stick itself together like I’d hoped, so it was just toasted powdered parmesan.

Determined not to fail this time (and actually doing some research), I finally got some fresh parmesan and tried again.

Definitely worth it!

Print Recipe
Parmesan chips
Course Snack
Cook Time 10 minutes
Servings
Course Snack
Cook Time 10 minutes
Servings
Instructions
  1. Line a baking tray with baking paper and use fill an egg ring with parmesan.
  2. Cook in the oven at 180C for about 10mins or until they smell good.
  3. Allow to cool and serve.
Recipe Notes

I tried adding adding some seasoning to them (see the chips on the right are darker), but they didn't need it.

They're quite crumbly so I'll make them smaller next time so that they're bite-sized.

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