Francisco Migoya

Grana Padano Crisps

Preparation info
  • Yield 75 g / 6.17 oz

    10

    Crisps
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 200 g / 7.05 oz Grana Padano

Method

  1. Preheat a convection oven to 160°C / 325°F. Line a sheet pan with a nonstick rubber mat.
  2. Slice the cheese as thinly as possible and cut into 7.5-cm / 3-in squares. Place on the sheet pan and