Tuiles au parmesan

Parmesan apéritif chips

This is perhaps the world’s easiest recipe for a knock-out snack to serve at cocktail hour. It has only one ingredient and can be prepared in less than 15 minutes.

The chips take their name (tuiles) from the curved roof tiles of southern France. Forming them into this shape takes a little practice. The recipe calls for shaping them on the curved surface of a rolling pin, but if you don’t have one, a wine or beer bottle will do.

The recipe will make about 12 chips, and you will probably need to bake them in batches. For a larger crowd, double or triple the recipe.

Serve the chips at cocktail hour with a good chilled white, a fruity red or kir (white wine plus crème de cassis), either on their own or with some olives alongside.

Just one ingredient
2 ounces (55 grams) ungrated parmesan

Preheat the oven to gas mark 6 (350 F, 180 C).

Cover the surface of a baking sheet or tin with parchment paper. Cut the paper to size to ensure it lies flat.

Grate the parmesan. Do not use the tiny holes that are usually meant for grating parmesan, but rather the next largest holes. This will ensure that the chips have the desired lacy texture.

Place the parmesan on the parchment paper in mounds. For 2-inch (5-cm) chips, use about 1 heaping tablespoon, loosely packed, per chip. Leave plenty of space around the mounds because the cheese will melt and expand during baking.

Place the pan in the oven and bake for 5-6 minutes. Take a peek from time to time. The chips are done when the edges begin to brown.

Remove from the oven and, working quickly, form the chips into curves. One by one, transfer the chips to the surface of a rolling pin. Press them against the surface with your fingers, then transfer them to a plate, giving them an extra little push to give greater definition to the curve.

Allow to cool and serve with drinks.

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