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Parmesan-Pepper Crisps

Parmesan-Pepper Crisps

Parmesan-Pepper Crisps


Makes about 26 crisps


2 cups (4 ounces) loosely packed coarsely-grated Parmesan cheese
2 teaspoons black pepper


  1. Preheat oven to 400°F. Line wire racks with paper towels.
  2. Place heaping teaspoonfuls cheese 2 inches apart on ungreased nonstick baking sheet. Flatten cheese mounds slightly with back of spoon. Sprinkle each mound with pinch of pepper.
  3. Bake 15 to 20 minutes or until crisps are very lightly browned. (Watch closely–crisps burn easily.) Let cool on baking sheet 2 minutes; carefully remove with spatula to prepared racks. Store in airtight container in refrigerator up to 3 days.

Nutritional Information

Serving Size: 1 crisp
Fiber <1 g
Carbohydrate <1 g
Cholesterol 5 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 59 %
Calories 28
Protein 3 g
Sodium 115 mg

Dietary Exchange

Meat 1/2

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