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| Veggies and Parmesan Crisps |
I love cheese. There! I've said it. I love all kind of cheese and try to incorporate it on most of my dishes. Today I bring you a combination of vegetables and Parmesan to create a Crisp that goes great by itself as an appetizer or as chips or even, as I did it this time, as a crispy base to a slider, egg white omelette and avocado.
It tastes so good it's almost a sin.
Enjoy!
You'll need:
1 Egg
2 Cup of grated Parmesan Cheese
1/2 Cup of Grated Carrots
1/2 Cup of Grated Zucchini
1/2 Cup of Caramelized Onion
1/2 Cup of Toasted Seeds
Salt & Pepper q.b.
Olive Oil & Balsamic Vinegar
What to do:
Start by slicing the onion and caramelizing it on a pan with some olive oil. When they start to turn gold add some balsamic vinegar. Reserve and allow to cool.
Toast some seeds like sesame, pumpkin or linseed. Reserve and allow to cool.
Grate the Veggies you want into a cloth and remove all water from them by squeezing it. Join to the grated cheese the cold caramelized onion, toasted seeds and the egg.
Mix it all.
Do small disks on a sheet pan with the mixture and flat them. Cook in a preheated oven at 180°C/355F for around 10 minutes or until it becomes toasted.
Allow to cool so it becomes even more crisp.
Tips:
It's very important to drain all the water from the veggies and to let them dry a bit. If you want your crisp extra crunchy (and less healthy) add more cheese.
Ideas:
You can do the crisp with almost any veggies, use your imagination. If you use the crisp in conjugation with anything else try to combine the flavour. As an example, if you'll serve the crisp with some lamb sliders add some rosemary or mint to it.
