Parmesan Cheese Crisps

By Peggie

Parmesan Cheese Crisps become something extra special with the addition of zucchini and carrot shreds. Easy bake recipe

Ingredients

• 1 cup Parmesan cheese, freshly shredded (keep in longer shreds)
• 1/2 cup shredded zucchini and/or carrots
• Parchment paper or silpat mat

Preparation

Step 1

Preheat oven to 375 degrees F.
Using a paper towel, remove excess moisture from shredded zucchini and carrots.
Combine Parmesan cheese and shredded vegetables.
Place Tablespoon size drops of the cheese and vegetable mixture on a baking sheet topped with parchment paper or a silpat mat.
Gently flatten mixture with the back of a spoon, if necessary, and move in any loose shreds.
Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are starting to brown.
Allow crisps to rest on the baking sheet for about 5 minutes and then transfer them to a serving plate with a spatula. Crisps will continue to harden.