This is a simple technique to make thin wafer like crispies that you can either eat as snacks or use as food decoration. I learnt to make these from a Masterchef India contestant an year back.
Baked Cheese Crispies
Line a baking sheet with parchment paper. Now, lets start with some cheese. You can either use cheddar or parmesan as both they turn out to be great. I have never experimented with a stringy type cheese like mozzarella.
Grate some cheddar to form small thin puddles on the parchment paper like shown in the pic:
Bake them in a pre-heated oven at 200 degrees Celsius for about 5-6 minutes. The moment you start noticing the edges turn golden brown remove from the oven and cool. Please do not be in a hurry to see the result. Patience pays off. Just give them a few minutes and remove them with a spatula like this:
Baked Tomato Peel Crispies
For making tomato peel crispies blanch one big tomato.
Here are the steps for blanching:
In a tea pan, bring a cup of water to boil. Drop the whole tomato in the water and let it sit there while the water is still boiling for 3 minutes.
Switch off the stove. Drain the hot water and dunk the tomato in some cold water or show it in the running tap water . You will see that the peel will crack open
Now carefully remove the skin of the tomato. You can save the blanched whole tomato in the refrigerator to be used for gravies. All we need here now is this peel.
Line a baking sheet with parchment paper and bake the tomato skin in a pre-heated oven for 5-7 minutes at 200 degrees. Keep an eye on it or you will simply end with tomato peel ash ! Remove them from the oven and let them cool off for minutes. You will notice they turning very crisp. These crispies are super light weight too !
Now, your Tomato peel crispies are ready to go!