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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 60 |
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Directions: Preheat oven to 425oF. In large bowl, with hand, knead all ingredients
until blended.
Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three
dough balls in a cluster. With fingers, flatten cluster to 1/4-inch
thickness. Repeat with remaining balls, placing clusters about 2 inches
apart. Bake 10 to 12 minutes until lightly browned. With pancake turner,
remove cheese crisps to wire racks; cool. Store cheese crisps in tightly
covered container to use up within 3 days. Makes about 5 dozen.
Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.
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