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Quick and Simple Parmesan Wafers

Quick and Simple Parmesan Wafers

Ingredients

  • 1 Cup finely grated Parmesan cheese
  • 2 pieces baking paper

Directions

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit.)

Draw 5-centimeter (2-inch) circles on the back of your baking paper as a guide to make your wafers. Use good quality paper.

Line 2 baking trays with the paper.

Sprinkle Parmesan cheese over the circles to form the wafers.

Bake for 8 to 10 minutes or until crisp and golden.

Allow to cool and set on the trays.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.


  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 large egg whites
  • 2 tablespoons extra-virgin olive oil, or canola oil
  • ⅓ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, or chives

Preheat oven to 300 degrees F. Line several baking sheets with parchment paper or coat them with cooking spray.

Whisk flour, salt and pepper in a medium bowl. Whisk egg whites and oil in a mixing bowl. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).

Drop batter by scant tablespoonfuls onto prepared baking sheets, making 4 wafers per sheet. Spread batter into 4- to 4-1/2-inch circles with a metal spatula or the back of a spoon.

Bake wafers, 1 sheet at a time, until entire surface is golden and firm, 15 to 20 minutes. Transfer to a wire rack and let cool.