Sage & Parm Crisps

On my past two trips to Monterey, at this restaurant on the end of the pier we had hear amazing french fries. They were the really thin crispy ones, fried with sage and topped with a bunch of shaved Parmesan. I never would have thought that fried sage would taste good but it was amazing. I ended up picking around all the fries and just eating all the sage. I knew from the moment I had them I immediately had to make something with sage. Never having deep fried anything in my life, I'm going to leave that venture to when I make a proper doughnut or just have a massive let's fry every vegetable possible day. So I found a recipe for cheese crisps that just called for only two ingredients, Parmesan and rosemary. Sage could totally be my take on this recipe I thought. All you have to do is bake them and the cheese and sage blend together to make this magical crispy cracker that is completely perfect on it's own or good to top a salad if you feel to inclined to have real food. 

These don't spread out too much, but I would still give them a bit of room on the baking sheet. Otherwise you might just end up with one giant crisp! Which doesn't sound like such a bad thing...

I just found out about a lecture, speaking, baking event thingy. I don't know what to properly call it, its called 'Tasting Salon: Pastries with Claire Ptak' and I just bought my ticket! Its about an hour and a half away from me so I'll have to rush a bit after work the day its on, but I don't care. I am so excited to go to it! I have yet to go to her shop in London, because it is so far away, but it all looks so magical and amazing. Reading her book, seeing all the different flavors that the bakery does, the decor and styling of the shop. It is all perfect. I just want to move to London now. Hopefully at the event I don't go all 'Oh my gosh she is so amazing and just blankly stare at her with wide eyes' which tends to happen to me. Hopefully they will let in cameras!

Two Film Photos: