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Prep Time
10 mins
Total Time
20 mins
Makes
16 crisps

Ingredients

1 cup
freshly grated Parmigiano Reggiano (approx. 4 oz/125 g)
250 mL
1
clove garlic, minced
1 tbsp
finely chopped fresh parsley
15 mL
1 tbsp
finely chopped fresh chives
15 mL
1/2 tsp
finely grated lemon zest
2 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Toss cheese with garlic, parsley, chives, lemon zest and pepper until combined. Mound generous tablespoonfuls of mixture onto parchment paper-lined baking sheets at least 2 in. (5 cm) apart. Tamp down gently with back of spoon to flatten slightly.
Step 2
Bake 7 to 10 min., or until golden brown and crisp. Cool completely. Store in airtight container, between wax paper or parchment paper, up to two days.

Tip

Grate fresh cheese with coarse side of box grater for best results.

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Nutrition Facts

Nutrition Description:
Per serving (2 crisps):
Calories:
60
Fat:
4
Saturated Fat:
2
Carbs:
0
Fibre:
0
Sugar:
0
Cholesterol:
10 mg
Protein:
6
Sodium:
250 mg
Potassium:
0