Parmesan Cheese Crisps

1. 1

   Cover nonstick baking sheet with Silpat liner or parchment paper rubbed with olive oil, then sprinkles with flour.

2. 2

   Put a tablespoon of shredded cheese on the liner and flatten it slightly.

3. 3

   Repeat with remaining cheese, arranging the tiny piles as if they were cookies on the sheet; allow 1/2-inch between piles.

4. 4

   Bake 10 minutes in a 350u00b0 oven or until cheese is bubbling and slightly browned.

5. 5

   Cool for 5 minutes, then lift the crisps from the sheets with a spatula and serve at once.

6. 6

   Can be kept for several days in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.