Liven up any salad with these lacy parmesan cheese crisps take about 5 minutes to make!


  • 1 cup Parmigano cheese, grated (Grana Padano or Pecorino also work)

  • Freshly cracked black pepper

  • Salad 

  • 4 cups mixed salad greens, washed

  • 1 cup mixed fresh herbs, chopped

  • 1 cup cherry tomatoes, cut in half

  • ¼ small red onion, thinly sliced onions

  • 1 cucumber, sliced

  • Dressing 

  • 125ml olive oil

  • 125ml red wine vinegar

  • Sea salt and freshly ground black pepper

  • ¼ cup toasted seeds (i.e.: sunflower seeds, pepitas, sesame seeds)


  • 1.

    Preheat the oven to 160’C and line a baking tray with baking paper

  • 2.

    Make 4-6 even and thin circles of cheese on the tray, leaving enough room between each circle so they are not touching each other

  • 3.

    Add a little freshly cracked black pepper to the cheese circles and bake for 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace

  • 4.

    Remove the tray from the oven and let the crisps cool for about 1 minute (I curled mine by lifting the edges together with a knife while they were still warm). Using a spatula, remove the crisps from the tray and reserve on a plate – repeat the process with all the cheese

  • 5.

    In a large bowl, place the salad greens and herbs, tomatoes, onion and cucumber and drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste the salad to see if it needs any more oil and vinegar or seasoning with salt and pepper (don’t forget the Parmigano crisps will be salty)

  • 6.

    Arrange the salad in a serving bowl and sprinkle on the toasted seeds then garnish with the Parmigiano crisps and serve

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