parmesan and lemon thyme parsnip strips
- 4 cups (320g) grated parmesan
- ⅓ cup rosemary leaves
- Preheat oven to 180ºC (355ºF). Place the parmesan and rosemary in a bowl and mix to combine. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, leaving room to spread. Cook for 6–8 minutes or until melted and light golden.
- Allow to cool on trays for 30 seconds, then wrap each crisp around the handle of a wooden spoon. Cool for a further 2 minutes, then allow to cool completely on wire racks. Arrange in paper cones to serve. Makes 32.
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