RSSParmesan Crisps
From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»
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.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 4 days.
Nutrition
Per serving: 38 calories; 3 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 4 g protein; 0 g fiber; 156 mg sodium; 0 mg potassium.
Nutrition Bonus: Calcium (15% daily value).
Exchanges: 1/2 medium-fat meat
Recipe Categories
- Publication
- The EatingWell Diabetes Cookbook (2005)
- Spring 2003
- Meal/Course
- Snack
- Appetizers
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- 45 minutes or less
- Ethnic/Regional
- Mediterranean
- American
- Ease of Preparation
- Easy
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