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Ingredients
- 1 1/2 About 1 1/2 cups (4 ounces) freshly grated Parmesan Reggiano cheese
- Assorted sprigs fresh herbs
- chervil
- tarragon
- parsley
- dill
- fennel fronds
- and/or
- thyme leaves
Details
Preparation
Step 1
Equipment: a 2 inch round metal cookie cutter
Preheat oven to 400 degrees
Place a baking sheet in the freezer for at least 30 minutes.
Place cheese in a small bowl
Place a cold nonstick baking sheet on your work surface. With the cookie cutter acting as a form, use your fingers to sprinkle 1 tablespoon of the cheese into a 2 inch round. Take care to spread the cheese out as thin as possible so the chips will bake evenly. Leave enough space—in inch—between the rounds for the cheese to spread out as it cooks. Sprinkle each round with one or two sprigs of the herbs.
Place the baking sheet in the center of the oven and bake just until the chips are firm, 2 to 3 minutes. Watch carefully—if the chips brown, they will turn bitter.
Remove the sheet from the oven and immediately transfer chips to cool surface to cool. Serve immediately.
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