During a visit to Pilgrim Brewery Tap Room, in our home town, thinking about festivals ahead of the team when we were interrupted by a novel snack served alongside our beer: Serious Pig Crunchy Snacking Cheese. Each bite was a revelation—crispy, salty, and bursting with the rich, mature flavour of Italian quattrocento cheese. As we are always the tinkerer, we mused: “Imagine making something like this on our own but with a twist.”
“What if we try making crisps on the BBQ? Imagine the smoky flavour!” The idea wasn’t just good; it was inspiring.
Thus began our quest to create the ultimate BBQ crisps, an endeavour that combines a love for DIY projects and a passion for food. After some experimentation and several tastings, we perfected a unique and super simple recipe.
The below BBQ parmesan crisps were a hit, earning a permanent spot on our snack rotation. Each crisp is uniquely flavoured by the smoke, a delightful twist
Ingredients to make 6-8 large crisps
- Parmigiano Reggiano Cheese 200g
- Cracked black pepper
Instructions
- Prepare Your BBQ: Heat your grill to a medium temperature, around 200 degrees Celsius (392 degrees Fahrenheit). You’ll need a cool side and a hot side, so if you’re using a charcoal grill, bank the coals on one side.
- Prepare the Cheese: Grate the cheddar cheese coarsely. we used a food blender to break all the cheese down. Mix the grated cheese with the teaspoon of pepper, ensuring its mixed well.
- Prepare a Baking sheet: Get a baking sheet that will fit onto your barbeque and add parchment paper so the crisps don’t stick.
- Create Cheese Piles: Use one tablespoon to make a small pile of the cheese mixture with a couple of inches of space around each pil. Make sure they’re spaced out, as they will spread when melted.
- Grill with Indirect Heat: Place the baking sheet on the cool side of the grill and close the lid. Let the cheese melt and crisp up for about 5-7 minutes. Watch closely to prevent burning.
- Cool and Serve: Once the edges are golden and crispy, remove the crisps from the grill. Let them cool for a few minutes to harden up before serving.
