Makes about 26 crisps
|2||cups (4 ounces) loosely packed coarsely-grated Parmesan cheese|
|2||teaspoons black pepper|
- Preheat oven to 400°F. Line wire racks with paper towels.
- 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.
- 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.
|Serving Size:||1 crisp|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||59 %|
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