Grated cheese chips are a very versatile recipe because you can serve them as appetizers for a special touch to your menu – garnished with vegetables, meat or whatever you want! We suggest using top quality grated cheese (Grana Padano or Parmigiano Reggiano more specifically) to make them. Otherwise, grated cheese mixes compromise the results because they also contain other more fatty cheeses, keeping the chips from having that delicious crunchy texture.
To prepare cheese chips, mix the cheese with some corn flour (in proportions of 80 and 20, respectively). Do not exceed 20% corn flour; more than 20% corn flour will keep the “chip” from staying together, crumbling apart. For optimum results, flavor the corn flour – cheese mix with various seeds (e.g. poppy or sesame), chopped herbs and other seasonings to taste.
For perfect results, follow our advice in the tutorial!
Mix the grated Grana Padano cheese with corn flour (in proportions of 80% cheese and 20% corn flour).
Pour the mixture into a pan on the stovetop over high heat.
As soon as you are able to detach the cheese from the pan, rotate chips with wooden skewer sticks. Cook for a few seconds more.
To mold the chips into little baskets, cones or even adorable cheese cannoli, mold the cheese-flour mixture while still warm into the desired shape (making sure you don’t burn yourself, of course!). You can use a rolling pin for the cannolo shape; the silver ends for pastry tubes can create little cones; and finally, try an upside-down bowl or cup as a mold to form little baskets or cups. Let cool until crunchy with a harder consistency. It is essential to shape the chips quickly while they are still hot. Cook one or two at a time, and process them immediately.
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