Cheese Crisps
(from kylerhea’s recipe box)
Good w/ Carrot Apple Ginger Soup: http://www.recipething.com/recipes/show/10747 (8 servings with 1 serving = 2 crisps): Per serving (About 2 crisps/34g-wt.): 140 calories (70 from fat), 8g total fat, 5g saturated fat, 12g protein, 4g total carbohydrate (less than 1g dietary fiber, 0g sugar), 25mg cholesterol, 430mg sodium
Carrot Apple Ginger Soup with Cheese Crisps
Source: Whole Foods Newsletter
Categories: Crackers
Ingredients
- # 1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
- # 1/4 cup whole wheat flour
- # 2 tablespoons chopped fresh chives
- # 2 tablespoons chopped fresh parsley
- # 1 teaspoon fresh cracked pepper
Directions
-
Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.