Parmesan Crisps with Apple & Ginger Chutney

Step aside chips and dip! Parmesan crisps, made with Bakers SALITICRAX, have arrived!  A fantastic snack to serve up to guests before the meal – impressive on the plate and heavenly to taste!

Ingredients

• 4 Bakers SALTICRAX ,
• Black Pepper flavour
• 100 g piece of real parmesan cheese
• 30 ml olive oil
• 1 small onion, finely chopped
• 1 cooking apple, cored, peeled and cut into 1 cm dice
• 30 ml finely chopped ginger root
• 5 – 10 ml red chilli flakes
• 65 ml sugar
• 30 ml white vinegar
• salt and milled black pepper

Directions

Crush the Bakers SALTICRAX finely and place in a bowl. Grate the cheese using the small holes (not the diamond-shaped holes, the miniature plain holes) of your grater and mix with the crumbs.

Place tablespoonfuls of the mixture in small piles onto a non-stick silicone pad or a greased baking sheet. Make sure they are generously spaced out – at least 5 cm apart. Flatten the piles with the back of a spoon and bake on the middle rack of the oven pre-heated to 150 ºC for 5 – 6 minutes or until golden. Remove from oven and allow to cool a little before removing the crisps with a spatula or palette knife. Cool completely on a rack.

To make the chutney, heat the oil and add the onion and apple. Sauté until soft and translucent then add the rest of the ingredients except the seasoning. Bring to the boil, reduce heat and simmer for 10 – 15 minutes or until the apples are tender (but not mushy) and the liquid has reduced and thickened. Season to taste and serve with the parmesan crisps.

Makes about 16.

PS: Honestly, only real parmesan will do and no, there is absolutely no substitute for it in this recipe.