Peppered Parmesan Crisps
Check the crisps frequently while baking—the color should just start to turn golden. Overcooked cheese has a bitter aftertaste.
Serves: 15Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 cup shredded (not grated) Parmesan cheese
- 1 tsp. coarsely ground black pepper
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Place rounded teaspoons of the shredded cheese on the parchment, equally spaced with about 2 to 2½ inches between each mound. Lightly flatten each mound with your fingertips to a circle about 1½ inches across. Sprinkle with pepper. Bake, checking after 3 minutes until the cheese just starts to melt and very lightly begins to brown. Remove immediately and transfer the crisps to a rack to cool. Store in airtight containers.