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Parmesan Crisps

Spring 2003, The EatingWell Diabetes Cookbook (2005)

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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.


Parmesan Crisps

Makes: About 16 crisps

Active Time:

Total Time:

Ingredients

  • 1 1/4 cups freshly grated Parmigiano-Reggiano cheese, (2 1/4 ounces)

Preparation

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray.)
  2. 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; 0 g carbohydrates; 0 g added sugars; 4 g protein; 0 g fiber; 156 mg sodium; 0 mg potassium.

Nutrition Bonus: Calcium (15% daily value).

Carbohydrate Servings: 0

Exchanges: 1/2 medium-fat meat


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