Almost any cheese can be used to make these crisps. Sharper cheeses are the best for sweeter soups and mild cheese for full body soups. The Parmesan and asiago mix makes for a great appetizer/canape base or salad topping. The uses for the crisps are endless; soup or salad toppings, chips for chip and dip, base for finger food, etc. Use your imagination. They can be stored in an airtight container for up to 2 days. Re-crisp in a hot oven right before serving.
My Private Note
Units: US | Metric
- 1Heat a large nonstick skillet.
- 2Toss the cheeses with the flour in a small bowl. Add level tablespoons of the mixture at least 2 inches apart onto the hot skillet. Flatten each mound into a 2 1/2" circle and cook over moderate heat until edges brown, about 2 minutes. Flip the cheese crisps with a thin spatula and cook until golden.
- 3Transfer the crisps to a plate and let cool.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Cheese Crisps for Salads, Soups, Appetizers or Dips
Serving Size: 1 (61 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 16.0
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.5 g
- Cholesterol 2.7 mg
- Sodium 47.8 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.2 g
The following items or measurements are not included: