Italian Parmesan Crisps - Giada De Laurentiis

1. Preheat oven to 400 degrees F.

2. Line the baking sheet with the silpat (preferred) or parchment.

3. Place a heaping tablespoon of Parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle.

4. Repeat with the remaining Parmesan, placing the spoonfuls about 1 inch apart.

5. Bake at 400 degrees F for 3 to 5 minutes until golden and crisp.

6. Allow to cool on the baking sheet before removing carefully with a spatula for serving.

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Nutrient	Quantity
Total fats	2 g
Protein	16 g
Carbohydrates	16 g
Energy	148 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0292 g
Water	3.44 g
Calcium, Ca	320 mg
Carotene, beta	5.2 g
Niacin	0.08 mg
Vitamin A, RAE	16 g
Riboflavin	0.02 mg
Fatty acids, total saturated 20:1	0.0304 g
Sodium, Na	460 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0448 g
Total lipid (fat)	2 g
Fatty acids, total saturated 16:0	0.5212 g
Fatty acids, total saturated 8:0	0.0224 g
Choline, total	6.16 mg
Sugars, total	0.6 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	0.2424 g
Vitamin B-6	0.04 mg
Selenium, Se	17.32 g
Ash	2.56 g
Fatty acids, total saturated 18:1 undifferentiated	0.5024 g
Copper, Cu	0.008 mg
Thiamin	0.02 mg
Retinol	15.6 g
Iron, Fe	2 mg
Carbohydrate, by difference	16 g
Phosphorus, P	280 mg
Folate, total	10 g
Fatty acids, total saturated 4:0	0.0648 g
Cholesterol	8 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0452 g
Fatty acids, total saturated 14:0	0.2008 g
Zinc, Zn	1.2 mg
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	0.0744 g
Vitamin A, IU	60.4 IU
Folate, DFE	10 g
Fatty acids, total saturated 6:0	0.0384 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	0.16 g
Fatty acids, total saturated	1.244 g
Fatty acids, total monounsaturated	0.5784 g
Folate, food	10 g
Vitamin E (alpha-tocopherol)	0.016 mg
Magnesium, Mg	16 mg
Potassium, K	240 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.5 cup	148	16	2
baking	0	0	0	0