Ingredient
Shredded parmesan (I like to use Trader Joe’s)
Directions
Preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper. Spread the shredded parmesan into six to eight circles on the parchment paper, making sure that the circles don’t touch and that the individual circles are loosely formed, and not dense (you can see that the finished crisp has holes in it as the cheese wasn’t packed together). If you use too much cheese in each circle, densely packed, the crisps will be chewy rather than crispy.
Bake the cheese for about 10 minutes. I tend to watch it closely after seven or so minutes. Remove and let cool on the parchment. After about 30 minutes or so, you can lift the crisps easily off the paper.
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