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Parmesan crisps are easy to make and as addictive as chips.  They also make a nice topping for a salad or an egg-based brunch dish.  Serve them with soup or use them as the base for savoury appetizers.

For tastiest results use freshly grated Parmigiano-Reggiano.

These crisps best eaten immediately but you can store them in an airtight container for a day or two.

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Servings: 8


1/2 cup grated Parmigiano-Reggiano

Fresh ground pepper (optional)


Preheat the oven to 300 C.

Line a cookie tray with parchment.

Make small piles (about 1 tbsp) of the grated cheese a few inches apart. 

Spread the piles with your fingers to make them fairly even about 2 -inches in diameter.

Add fresh pepper (optional)

Bake for 5 to 8 minutes or until set and lightly brown.

Allow to cool and use a spatula to lift them from the parchment.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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