Preheat oven to 500 degrees. Lay the nonstick layer on a baking sheet. Scoop a tbsp of parmesan cheese on the liner. Repeat to fill the baking sheet, making two rows of four mounds each. Press on each mound with the back of a spoon, and spread until small gaps appear in the cheese. This will create a lacy pattern when baked.
Bake 3-4 minutes, until melted and golden. Remove from oven, and allow the crisps to cool 5 minutes, until firm enough to transfer with a spatula to a wire rack. Serve immediately, or refrigerate in an airtight container.
Serving
Suggestions
4 servings (2 wafers), each: 57 calories, 3.7 g fat (2.4 g sat), 0.5 g carb, 5.2 g protein, 231 mg sodium.
Originally Submitted
1/12/2008
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