Parmesan-Pepper Wafers

December 1997

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Parmesan and freshly ground pepper unite in these crisp wafers. Make a couple of batches to serve at your next cocktail party.

Parmesan-Pepper Wafers

Makes: About 15 wafers

Active Time:

Total Time:


  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives


  1. Preheat oven to 300°F. Line several baking sheets with parchment paper or coat them with cooking spray.
  2. Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).
  3. Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.
  4. Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 4 days.


Per wafer: 45 calories; 2 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 3 g carbohydrates; 2 g protein; 0 g fiber; 158 mg sodium; 23 mg potassium.

Exchanges: 1/2 fat

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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Total Time
45 minutes or less
8 or more
Preparation/ Technique
Type of Dish
December 1997
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