Cheesy Parmesan Chips with Diana Chan

Starring Norco’s sour cream, this canape is so easy to make and is guaranteed to impress your guests this festive season. Make the parmesan chips from scratch. Diana Chan shows us how here.

At Norco we are partnering with Plate For A Mate to support The Black Dog Institute to turn ground breaking research into lifesaving action and support the mental health of Aussie Farmers. More than half of Australian farmers agree mental health is a growing concern in their community, with close to a third of Aussie farmers report declining mental health over the years. While mental illness doesn’t discriminate and it affects people from all walks of life — over 60% of our farmers have said they have experienced anxiety and 45% have experienced bouts of depression.

 

Ingredients:

½ cup of Norco sour cream

½ cup of D’orsogna chilli salami, finely diced

 

For the parmesan crisps:

1 cup of Norco shredded parmesan

Freshly cracked pepper

1 tsp dried oregano

 

Garnish:

Chives, finely chopped

 

Method:

 

Preheat your oven to 180c.

In a medium bowl, combine the parmesan, pepper and oregano.

Place 2 teaspoons of the mixture 3 cm apart on a baking tray lined with baking paper and flatten with your fingertips. You can use a cookie cutter to achieve a circle.

Bake in the oven for 4-5 minutes until the cheese has melted.. Remove and allow to cool on trays.

Once the crisps are cooled, spoon over 1 heaped teaspoon of sour cream over the top and sprinkle with some chili salami. Garnish with some freshly chopped chives and serve immediately as a canape.