| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Snack | 2 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 3/4 | t | Salt, 1 lb. 5 oz. |
| 1/2 | t | Freshly ground black pepper |
| 4 | Egg whites | |
| 2 | T | Olive oil, OR |
| 2 | T | Canola oil |
| 1/3 | c | Parmesan cheese, fresh |
| grated | ||
| 1 | T | Fresh parsley, chopped OR |
| 1 | T | Fresh chives, chopped |
INSTRUCTIONS
Preheat oven to 300øF. Line several baking sheets with parchment paper or coat them with nonstick spray. In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg whites and oil. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives). Making 4 wafers per sheet, drop batter by scant tablespoonfulls onto prepared baking sheets. With a metal spatula or the back of a spoon, spread batter into 4-to4 1/2-inch circles. Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire surface is golden and firm. Transfer to a wire rack and let cool. NOTES : The wafers will keep in an airtight container for up to 4 days. Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 832
Calories From Fat: 503
Total Fat: 57.1g
Cholesterol: 89.5mg
Sodium: 2539mg
Potassium: 290.4mg
Carbohydrates: 29g
Fiber: 1.1g
Sugar: 1.5g
Protein: 49.7g