Cranberry & Flax Parmesan Crisps

Cranberry & Flax Parmesan Crisps
Yield:
48 servings, 2 crisps (20 g) each

Ingredients

Ingredients Weights Measures
Kraft Shredded Parmesan 1-7/8 lb. [840 g] 1-3/4 qt. [1.75 L]
flax seed 5-3/4 oz. [160 g] 1 cup [250 mL]
dried cranberries, roughly chopped 5-3/4 oz. [160 g] 1 cup [250 mL]
Kraft Shredded Parmesan 7-1/2 oz. [210 g] 1-3/4 cups [425 mL]
flax seed 1-1/3 oz. [40 g] 1/4 cup [50 mL]
dried cranberries, roughly chopped 1-1/3 oz. [40 g] 1/4 cup [50 mL]

Directions

Combine ingredients.

Drop into mounds, 2 inches apart, onto parchment-covered sheet pans, using 1 heaping Tbsp. (12 g) cheese mixture for each. Flatten slightly.

Bake in 425ºF (220ºC) standard oven 6 min. or until golden brown, carefully turning after 4 min. Cool on baking sheets 2 min.; transfer to wire racks. Cool completely.

Kraft Kitchens Tips

Serving Suggestion
Serve on a cheese platter with colourful grapes
Serving Suggestion
Use as a garnish for a mixed green salad.
How to Store
Store cooled crisps in airtight container at room temperature for up to 1 week. For longer storage, freeze in airtight container up to 1 month.

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Nutritional Information
Calories
 90
Total fat
 6 g
Saturated fat
 3 g
Cholesterol
 15 mg
Sodium
 250 mg
Carbohydrate
 5 g
Dietary fibre
 1 g
Sugars
 3 g
Protein
 6 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
Calcium
 15 %DV
Iron
 2 %DV