Parmesan Crisps

These rich, lemony snack crackers also pair well with simple seafood salads, light summer soups, and smoked meats.

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  • Makes: 48 rectangles or 24 strips
  • Prep: 30 mins
  • Bake: 10 mins 400°F

Parmesan Crisps

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Directions

  1. Put 2 pieces of cheese in food processor bowl fitted with chopping blade. Cover; process until cheese is almost ground. Drop in remaining cheese chunks, a few at a time, until all cheese is ground. Remove top; add flour, cold butter, the 1-12 teaspoons lemon peel, and pepper to food processor. With machine running, add water through feed tube; process until mixture just comes together. Shape into a ball.
  2. Preheat oven to 400 degrees F. Flatten cheese mixture on a sheet of parchment paper. Top with parchment. Use a rolling pin to roll to a 12-inch square. Remove top sheet of parchment. Invert dough onto baking sheet; remove second parchment. Using fluted pastry wheel, pizza cutter, or sharp knife, cut 2x1-1/2-inch rectangles or 12-inch wide strips. Carefully separate dough using spatula to lift; arrange on baking sheet 1 inch apart. Using fork, prick dough. Sprinkle with salt and additional lemon peel.
  3. Bake for 10 to 12 minutes or until golden brown; cool on baking sheet. Makes about 48 rectangles or 24 strips.
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Nutrition Facts (Parmesan Crisps)

  • Per serving:
  • 50 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 114 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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