Ingredients :
- Leftover bones from filleting small fish like horse mackerel AJI in japanese
- Salt enough to lightly sprinkle fish
- Grated Parmesan cheese enough to lightly coat fish
Method :
- Preheat oven to 200°C/400°F. Pat the fish bones dry with a paper towel.
- Line an oven pan with parchment paper. Spread out bones on the pan and sprinkle with salt and cheese. Bake for 15 minutes or until crispy and browned.
- The chips are best eaten fresh out of the oven, but you can keep them in a tupperware container and re-crisp in a toaster oven.
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