These look absolutely gorgeous! Saw this recipe yesterday and though I haven’t made it myself yet, it looks too yummy to not share immediately. I read some of the reviews and one reader posted that in the absence of parchment and non-stick spray, cooking on stoneware works too.
With many of you home from work today due to President’s Day, and with a coating of snow on the ground, I can think nothing better than to serve these with either soup (Tortilla and Tomato Soups spring to mind) or salad; if you’ve got a recipe for a favorite, healthy soup you’d like to share, please send it along.
PointsPlus™ Value: 1
Preparation Time: 10 min
Cooking Time: 6 min
Level of Difficulty: Easy
|Serve with salad or crumble into soup. For variety, swap basil for chives and add fresh minced garlic. Or try crushed fennel seeds and red pepper flakes instead.|
|4 oz Parmesan cheese, such as Parmigiano-Reggiano, finely shredded (about 1 1/2 cups)|
|2 Tbsp chives, fresh, minced|
|2 Tbsp parsley, fresh, minced|
|1/2 tsp black pepper, freshly ground|
- Preheat oven to 425ºF. Line two cookie sheets with parchment paper (or coat with cooking spray).
- Place scant tablespoons of cheese on prepared pans, about 1 1/2- to 2-inches apart. Flatten out each pile of cheese into an oval shape; sprinkle with herbs and pepper. Bake until cheese crisps turn golden and resemble lace cookies, about 5 to 6 minutes. Cool on pan until set and then remove to wire rack to cook completely. Yields 2 cheese crisps per serving.
- Using a high-quality Parmesan cheese has a very big impact on the flavor of this recipe.
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