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    Parmesan Black Pepper Crisps

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    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    5 mins

    2 mins

    Lorac's Note:

    A two ingredient delight! Watch them carefully while baking to avoid burning. Perfect for low carb diets! From the Recipe Institute.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°F.
    2. 2
      Place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet.
    3. 3
      Flatten the cheese mounds with the back of a spoon.
    4. 4
      Top each mound with a pinch of black pepper.
    5. 5
      Bake 1 1/2 - 2 minutes until just lightly browned.
    6. 6
      Cool 2 minutes, carefully remove to a rack cover with paper towels.
    7. 7
      Can be stored in the refrigerator in an air tight container for up to 3 days.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on July 30, 2008


      Wonderful! I could have left them in the oven another minute or so, but I didn't want the crisps to burn. I should have spread out the cheese mounds a little bit more than I did, but the end result was still good. I topped half the crisps with a little bit of salsa to serve.

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    • on November 05, 2007


      Delicious! I prepared as directed by the recipe. I love the "bite" that the pepper adds to the cheese. DH was late getting home, so I left what few I could resist eating on the stove with the recipe beside the plate so he would know what he was eating. This morning he said how good they were, so I will be making them again soon! I love MsBold's suggestions about serving with soup and using different cheeses. Thanks Lorac! Oh I have to add, so easy and quick to prepare! Took my oven longer to preheat that to prepare these! LOL!

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    • on August 08, 2007


      Yummy. I added Emeril's Essence and served them with a spicy gumbo.

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    Read All Reviews (9)


    Nutritional Facts for Parmesan Black Pepper Crisps

    Serving Size: 1 (205 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 36.4
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 1.4 g
    Cholesterol 7.3 mg
    Sodium 127.4 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 3.2 g

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