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    You are in: Home / Recipes / South Beach Parmesan Crackers Recipe
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    South Beach Parmesan Crackers

    Average Rating:

     3 Total Reviews

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    • on February 28, 2010

      I like parmesan cheese (alot) and I tried making these twice and did not like how they turned out. The first time I made them exactly like the reciped stated and had problems with them staying together. I thought they might "melt" together in the oven but they did not, they came out falling apart and I also thought they tasted kind of bitter. The second time I tried to make these I added a little egg white like suggested by another who had tried this and that helped them stay together better, but the taste was still sort of bitter, I don't know if it was overly salty (I like things salty), they just didn't taste good. It was a good idea, but for me I did not like the outcome.

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    • on June 29, 2009

      These parmesan crisps make wonderful appetizer cups. Drape the still hot wafers over a turned around glass and let cool. Fill with your favorite antipasti. Delicious and low-cal.

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    • on May 26, 2009

      I didn't like these. I followed the recipe, adding some cracked pepper and dried onion and it wouldn't hold together to form the cracker. I added some egg white, and it held together very well and baked nicely, but the taste was too salty, almost bitter, even tho I didn't add any salt.

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    Nutritional Facts for South Beach Parmesan Crackers

    Serving Size: 1 (22 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 97.7
     
    Calories from Fat 58
    59%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.9 g
    19%
    Cholesterol 19.9 mg
    6%
    Sodium 346.7 mg
    14%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    0%
    Protein 8.7 g
    17%
    Detailed Nutrition Values About Nutrition Info
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