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 cheese
  • 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
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Preheat the oven to 350°F. Line 2 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 1/3 to 1/2 of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. 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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