- Prep Time
- 10 mins
- Total Time
- 20 mins
- Makes
- 16 crisps
Ingredients
- 1 cup
- freshly grated Parmigiano Reggiano (approx. 4 oz/125 g)
- 250 mL
- 1
- clove garlic, minced
- 1 tbsp
- finely chopped fresh parsley
- 15 mL
- 1 tbsp
- finely chopped fresh chives
- 15 mL
- 1/2 tsp
- finely grated lemon zest
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
Method
- Step 1
- Preheat oven to 350°F (180°C). Toss cheese with garlic, parsley, chives, lemon zest and pepper until combined. Mound generous tablespoonfuls of mixture onto parchment paper-lined baking sheets at least 2 in. (5 cm) apart. Tamp down gently with back of spoon to flatten slightly.
- Step 2
- Bake 7 to 10 min., or until golden brown and crisp. Cool completely. Store in airtight container, between wax paper or parchment paper, up to two days.
Tips
Grate fresh cheese with coarse side of box grater for best results.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 crisps):
- Calories:
- 60
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Cholesterol:
- 10 mg
- Protein:
- 6 g
- Sodium:
- 250 mg
