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Parmesan and Shallot Crisps

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 8 (serving size: 1 crisp)

Ingredients

  • 1 large shallot, sliced
  • 1 teaspoon olive oil
  • 3 ounces Parmigiano-Reggiano cheese (about 3/4 cup)
  • Parchment paper

Nutrition Information

  • calories 53
  • fat 3.6 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 163 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 300°. Sauté shallot in olive oil until lightly browned. Grate Parmigiano-Reggiano cheese into a bowl. Spoon cheese into 8 equal mounds on a parchment-lined baking sheet. Flatten mounds with the back of a spoon, and gently press shallot slices into each. Bake 20 minutes or until golden.