- 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.
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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