Parmigiano-Reggiano Crisps with Chocolate and Sea Salt

Parmigiano-Reggiano Crisps with Chocolate and Sea Salt

Makes 24 crisps

We asked our Whole Story blog readers to submit their best Parmigiano-Reggiano recipes.

  • 2 cups (about 8 ounces) grated Parmigiano-Reggiano
  • 6 tablespoons finely chopped dry roasted whole almonds (skins on)
  • 4 ounces semi-sweet or dark chocolate, finely chopped
  • 1 scant teaspoon expeller-pressed canola oil
  • Sea salt for sprinkling
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Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.

Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.

Nutritional Info: 
Per Serving:80 calories (45 from fat), 5g total fat, 2.5g saturated fat, 10mg cholesterol, 190mg sodium, 4g carbohydrate (1g dietary fiber, 3g sugar), 4g protein

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