PARMESAN CRISPS

By gammy

SLIGHTLY SALTY CRISPS. EAT PLAIN OR BREAK ON TOP OF SALADS OR VEGETABLES

Ingredients

• 8 OUNCES OF FRESHLY GRATED PARMESAN-
• REGGIANO CHEESE
• 1/4 TEASPOON OF COARSELY GRATED PEPPER
• OR CAYENNE PEPPER FOR A SPICY FLAVOR

Preparation

Step 1

USE THE SMALL HOLES OF A STAINLESS STEEL GRATER.
BAKE ON COOKIE SHEET LINED WITH BAKING MAT OR GREASED PARCHMENT PAPER
BAKE 1 TRAY AT A TIME.
PREHEAT OVER 325 DEGREES. USE THE MIDDLE RACK IN THE OVEN
PLACE 1 LEVEL TABLESPOON SIZE MOUND 4" APART.
PAT CHEESE INTO 3-1/2" ROUNDS USING YOUR FINGERS, DO NOT ALLOW TO TOUCH.
BAKE 4-5 MINUTES OR UNTIL CHEESE MELTS AND ANY BUBBLES TURN INTO A CRUNCHY LIGHT GOLDEN CRUST. WAFERS SHOULD BE GOLDEN IN COLOR AND LACY IN APPEARANCE.
COOL ON BAKING SHEET BEFORE REMOVING.
CAREFULLY REMOVE WITH THIN METAL SPATULA UNTO PAPER TOWELS TO DRAIN.
STORE BETWEEN WAX PAPER AT ROOM TEMPERATURE IN AIR TIGHT CONTAINER UP TO ONE WEEK.