Parmesan Crisps
http://www.eatingwell.com/recipes/parmesan_crisps.html
From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)These flavorful wafers, simply baked grated cheese, make a delightful accompaniment to soups or a sophisticated nibble to serve with drinks. As the only ingredient, the cheese matters here. Be sure to use imported Parmigiano-Reggiano (look for the name stenciled on the rind) and grate it yourself.
About 16 crisps | Active Time: 15 minutes | Total Time: 35 minutes
Ingredients
- 1 1/4 cups freshly grated Parmigiano-Reggiano cheese, (2 1/4 ounces)
Preparation
- Preheat oven to 350°F. Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray.)
- Mound level tablespoonfuls of cheese about 2 inches apart on the baking sheet. Bake until the cheese is melted, soft and a very light golden color, about 6 minutes. Remove from the oven and do not disturb until completely cooled and firm to the touch, about 20 minutes. Using a thin spatula or knife, lift the crackers from the baking sheet.
Nutrition
Per serving : 38 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 6 mg Cholesterol; 0 g Carbohydrates; 4 g Protein; 0 g Fiber; 156 mg Sodium; 0 mg Potassium
0 Carbohydrate Serving
Exchanges: 1/2 medium-fat meat
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 4 days.