Yields about 24 crisps
Prep.Time: 10 minutes
1 1/2 cups coarsely shredded fresh Parmesan cheese
Preheat oven to 375 degrees; line a cookie sheet with reusable non-stick bakeware liner. Spoon cheese by level measuring tablespoons, about 3 inches apart onto cookie sheet. Spread each mound into 2-inch rounds. Bake 6-7 minutes, until edges just begin to color. Transfer bakeware liner to wire rack; cool 2 minutes. Remove crisps to paper towels. Repeat with remaining cheese. Can be stored in airtight containers up to 4 weeks.
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