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Cheese Crisps


  • 4 oz (125 g) fresh Parmesan or Asiago cheese (about 1 cup/250 mL packed)


  1. Grate cheese using Rotary Grater. Sprinkle half of the cheese evenly over bottom of (10-in./24-cm) Skillet; cook over medium heat until cheese begins to melt and surface turns light yellow. Remove Skillet from heat. Starting at edge, gently peel cheese disk away from Skillet using Classic Scraper. Cool completely.

  2. Repeat with remaining cheese. Break crisps into pieces and serve over salads, pasta dishes or soups.


  • 4  servings of 1/2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 100, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate  1 g, Protein 9 g, Sodium 390 mg, Fiber 0 g

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