Lacy Parmesan Crisps are called “frico” in Italy. These delicious wafers are simply spoonfuls of grated Parmesan cheese that are baked and cooled.

Lacy Parmesan Crisps Prep Time: 10 min
Cook Time: 7 min
Ready In: 25 min

Servings: 24

Ingredients
6 oz Parmesan cheese, coarsely grated (1½ cups)

Directions
Preheat oven to 375 degrees. Line large cookie sheet with reusable bakeware liner.
Drop level tablespoons Parmesan cheese 3 inches apart onto cookie sheet; spread to form 2-inch rounds.
Bake Parmesan cheese rounds until edges just being to color, 6 to 7 minutes. Transfer crisps, still on bakeware liner, to wire rack; cool 2 minutes.
Transfer to paper towels to drain. Repeat with remaining Parmesan cheese.

Tips & Notes
Parmesan cheese adds a nutty, salty flavor to dishes such as spaghetti, pizza and salads. It is produced by many different countries, including the United States, but the most famous version is Parmigiano-Reggiano, which is made in Italy.
It is primarily used as a grating cheese because it has a granular texture, but it melts easily. Made with cow’s milk and aged 14 months in the United States, and up to three years in Italy, this cheese offers you a number of dietary benefits.
One ounce of grated Parmesan cheese provides 11g protein and just 1g carbohydrates. The cheese is a source of bone-building minerals calcium and phosphorus. A 1 ounce serving of grated cheese provides 31 percent of the recommended dietary allowance for calcium and 20 percent for phosphorus.
Despite being a dairy product, Parmesan is a low-lactose food. If you must avoid dairy due to an intolerance to the sugar in milk, you may be able to consume small amounts of Parmesan cheese. If you are severely lactose intolerant or have a milk allergy, check with your doctor or dietitian before indulging.

Nutritional Information Per Serving
Calories: 28
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 110mg
Total Carbohydrates: 0g
Protein: 3g

Source: DiabetesCare.net

If you found this post delicious, please leave a comment on the page.

Print Friendly, PDF & Email

Filed under: Recipes for Diabetics

Like this post? Subscribe to my RSS feed and get loads more!