cups coarsly shredded Parmesan cheese (6 ounces)
1. Preheat over to 375. Line large cookie sheet with reusable nonstick bakeware liner or silicone paper. Spoon cheese by level measuring tablespoons, about 3 inches apart, onto cookie sheet. Spread each round into 2-inch round. 2. Bake cheese rounds 6 to 7 minutes, until edges of crisps just begin to color. 3. Transfer bakeware liner to wire rack; cool 2 minutes. Remove crisps to paper towels. Repeat with remaining cheese. Store in airtight container up to 4 days.