 Great
to serve with a Caesar salad or with the Super Sexy Noodles
Makes 8 crisps
2 ounces high-quality shredded parmesan cheese
parchment paper for baking
Preheat oven to 375 degrees.
On the underside of each piece of parchment
draw four 4-inch circles not touching – leaving at least 1 inch
between.
Place the parchment on 2 baking sheets with the drawn side down.
Sprinkle 1/4 oz wt. or about 1 tablespoon
of the parmesan shreds in each of the circles – spreading evenly – but
not leaving too many holes.
Bake in preheated oven for approximately 5-8 minutes or until they are
light golden brown. Baking time will vary depending on oven. Crisps should
be crisp when cooled. Do not over or undercook.
Remove from oven. Let cool on sheet pans.
Gently lift off parchment paper using a metal spatula and use immediately
or store in air-tight container at room temperature of up to 2 days.
Chef's Notes: You can shape your crisps by immediately removing them
from the parchment when they come out of the oven and place on a spice
bottle so they from into a taco shape. You can also fill them and use
them as a vehicle for serving appetizers.
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