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LOREM IpSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIpES
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RECIpES
pARMESAN CRISpS
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 6 minutes
Yield: 8 two-inch disks
½ cup (120 ml) freshly grated
Parmesan cheese
1.
Line a cookie sheet with parchment
paper. Evenly space 4 mounded
tablespoons of freshly grated
Parmesan cheese.
2.
Set the wire rack in the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 400˚F (205˚C) and set the TIME to
6 minutes. Press the START/CANCEL
button to activate.
3.
The cheese will melt, spread, bubble
and be golden in color when done.
Remove the crisps with a thin spatula
and set on a wire rack to cool and
harden. To give them a curved shape,
immediately place the crisps from the
oven onto a rolling pin to cool. As they
cool, they will take the shape of the
rolling pin.
NOTE:
parmesan Crisps are a great
garnish to your favorite salad.
They're even great as a snack.
pITA CHIpS
Function: TOAST
Darkness: 5
Slices: 4
Yield: 32 Chips
4 whole wheat pita pockets
¼ cup (60ml) olive oil
1 teaspoon (5 ml) salt
pinch cayenne pepper (optional)
2 tablespoons (30 ml) dried basil
½ teaspoon (2.5 ml) garlic powder
¼ teaspoon (1 ml) paprika
1.
In a small bowl, combine olive oil, salt,
cayenne (optional), dried basil, garlic
powder and paprika. Set aside.
2.
Using scissors, cut around the outer
edge of one pita, dividing the pita
into two rounds. Expose the inside of
the pita. Dip a pastry brush into the
seasoned oil and brush evenly on the
inside of the pita. Cut into 8 triangles and
arrange them oiled side up in a single
layer onto a cookie sheet.
3.
Position the wire rack in the middle rack
height position. Turn the FUNCTION dial
to TOAST. Select DARKNESS #3 and
SLICES to #3. Press the START/CANCEL
button to activate. Repeat the process for
the remaining pita.
Tip: Try the Pita Chips with the Roasted
Red Pepper, Spinach and Broccoli Dip on
page 50.
NOTE:
pita chips are a great snack on their
own, with salsa or enjoyed as a
garnish on your salad.
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