I first came across these whilst working in a restaurant in the south of France. There we used parmesan snaps to decorate a pea risotto. It was my colleague Maria Jose who introduced me to the Mexican version whilst we were preparing the menu for our taste of Mexico event we held last night.
Inspired by all the folk who asked for the recipe for these snaps here is my simple take on them.
Ingredients and Equipment
A good hard mature cheese such as cheddar
A medium sized non stick frying pan
A microplane zest grater
A non stick silicon mat
A Small Spatula
A Small Ramekin
Mini Pots of Gran Luchito Smoked Chilli Honey
The real secret in making these cheese snap is two fold. First of all using the zest grater to make a very finely grated cheese. This helps with the cheese melt quickly and consistently giving an even texture. The second tip is the colour, Golden brown is what your shooting for, as soon as you get that colour whip the cheese out of the pan, any darker and the taste starts to get bitter.
Whilst grating the cheese heat frying pan to medium heat. Do not add oil.
Take handful of cheese and sprinkle evenly across the pan
With the spatular start pushing the edges slightly in to help create shape.
After a minute or so the cheese will start to bubble and the fat separate. Keep going for another 30 secs or so until the edges start to go golden brown.
With spatula flip the cheese and fry for another 30 seconds or until golden brown
Once golden colour is achieved flip the cheese onto silicon mat.
Wait 30 seconds to cool and then using scissors cut into shape. (you must cut whisk the cheese is still warm as it goes brittle when cold)
Once the snap has gone cold, serve in the ramekin with the Gran Luchito Honey on the side as a dip.