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| 1/2 Tasse | all-purpose flour |
| 3/4 Teelöffel | Salt; (1 lb. 5 oz.) |
| 1/2 Teelöffel | black pepper freshly ground |
| 4 gross | egg whites |
| 2 Esslöffel | Olive oil; Or |
| 2 Esslöffel | canola oil |
| 1/3 Tasse | Parmesan cheese; fresh grated |
| 1 Esslöffel | Fresh parsley; chopped Or |
| 1 Esslöffel | chives fresh, chopped |
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Preheat oven to 300°F. Line several baking sheets with parchment paper or coat them with nonstick spray.
In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg whites and oil. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives).
Making 4 wafers per sheet, drop batter by scant tablespoonfulls onto prepared baking sheets. With a metal spatula or the back of a spoon, spread batter into 4-to4 1/2-inch circles.
Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire surface is golden and firm. Transfer to a wire rack and let cool.
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