Lacy Parmesan Crisps
1 1/2 cups coarsely shredded parmesan cheese Preheat oven to 375 degrees. Line large cookie sheet with nonstick reusable bake ware liner or use a large nonstick cookie sheet. Spoon cheese by tablespoons about 3 inches apart on cookie sheet. Spread each mound in to a
2 inch round. Bake cheese rounds 6 to 7 minutes until edges of crisps just begin to color. Let cool 2 minutes before removing from pan. Place crisps on paper towels to finish cooling. Repeat with remaining cheese. Store in air tight containers at room temperature for up to 4 days.
Makes about 2 dozen crisps.
Source unknown
(From Good Cooking Recipes (Neesie))
1 1/2 cups coarsely shredded parmesan cheese Preheat oven to 375 degrees. Line large cookie sheet with nonstick reusable bake ware liner or use a large nonstick cookie sheet. Spoon cheese by tablespoons about 3 inches apart on cookie sheet. Spread each mound in to a
2 inch round. Bake cheese rounds 6 to 7 minutes until edges of crisps just begin to color. Let cool 2 minutes before removing from pan. Place crisps on paper towels to finish cooling. Repeat with remaining cheese. Store in air tight containers at room temperature for up to 4 days.
Makes about 2 dozen crisps.
Source unknown
(From Good Cooking Recipes (Neesie))
