This is a good, easy snack that I use in place of chips. I love to eat these with a good pesto - my fave is sun-dried tomato with the rosemary crisps!
Ingredients:
--Parmesan cheese (I also blended some asiago in here)
--Various herbs for seasoning (I used cayenne, coarse-ground black pepper, and rosemary)
1. Preheat the oven to 300F.
2. Shred the parmesan cheese (and asiago, if you're using it).
3. Take a tablespoon-sized amount and spread thinly on a baking pan covered in parchment paper. (The thicker the mound, the chewier the finished product will be - I like mine to be a little holey when it's finished.)
4. Sprinkle the top with the seasoning.
5. Bake for 5-6 minutes or until the cheese is melted and gooey. Cool parchment paper on wire racks until completely cooled and crispy.
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