Recipe
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
Heat oven to 350 degrees.
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 circles.
Bake 10-15 minutes, until crunchy and golden around edges.
Remove and cool completely. Cheese crisps may be stored in airtight container for up to one week.
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