parmesan and lemon thyme parsnip strips

  • 4 cups (320g) grated parmesan
  • ⅓ cup rosemary leaves
  1. 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. 
  2. 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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