Peppery Parmesan Cheese Crisps
8 ounces Parmesan cheese, finely grated.
1/4 teaspoon coarsely ground black pepper
Preheat oven to 325 degrees F.
Place oven rack in the middle of the oven.
Mix together the grated cheese and pepper. Line several cookie sheets with either parchment paper or a nonstick
silicone baking pad. Using a tablespoon measurement, drop even mounds of Parmesan cheese on the baking
sheet. Use your fingers to pat the cheese into a thin circle about 2 inches across in size. Make sure none of the
circles are touching. Approx. 12 per tray
Bake approximately 4 to 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light
golden crust. Your wafers should be golden in color.
Remove tray from oven and cool crisps completely on baking sheet. Remove crisps carefully with thin metal
Store between layers of wax paper in an airtight container at room temperature for up to one week.
Yield approx 36
If you make your crisps too thick they will be chewy rather than crispy, and if you brown them too much they will