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.
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.