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Lacy Parmesan Crisps

Recipe from The All New Good Housekeeping Cook Book by Susan Westmoreland

Called "frico" in Italy, these delicious wafers are simply spoonfuls of grated cheese that are baked and cooled. Reusable nonstick bakeware liners, available at most kitchenware stores and bakery suppliers, give the best results and are easy to use, but you can use a nonstick cookie sheet instead.

Ingredients

6 ounces Parmesan cheese, coarsely grated (1 1/2 cups)

Directions

Preheat oven to 375 degrees F. Line large cookie sheet with reusable nonstick bakeware liner. Drop level tablespoons of Parmesan 3 inches apart onto cookie sheet, and spread to form 2-inch rounds.

Bake Parmesan rounds until edges just begin to color, six to seven minutes. Transfer crisps, still on bakeware liner, to wire rack; cool two minutes. Transfer to paper towels to drain. Repeat with remaining Parmesan.

Makes about 24 crisps.

Suggestions

Each crisp: About 28 calories, 3 grams protein, 0 grams carbohydrate, 2 grams total fat (1 gram saturated), 5 milligrams cholesterol, 114 milligrams sodium