Parmesan Cheese Crisps

8 oz Parmesan Cheese (preferably Parmigiano-Reggiano)

1/4 coarse grind Black Pepper (optional)

1 1/2 teaspoon all-purpose flour

Combined in a medium sized bowl, grated Parmesan cheese and a little black pepper or other spice that you like. On a sheet pan lined with parchment paper and sprayed with non-stick spray, place a heaping tablespoon in of shredded Parmesan cheese and flatten to about a 3 inch circle, leaving space for the cheese to melt and bake in the oven on 350 F, middle rack, for 5 to 6 minutes, or until golden brown. Once cooled, remove from the sheet pan with a spatula and set aside.  Makes 20 crisps.

Tips: 1. If you make them too thick they will be chewy rather than crispy, and if browned too much they will taste bitter.

          2.  Add other spices (sparingly) for color rosemary, thyme, paprika, parsley, garlic powder, chopped nuts, etc.

          3.  Crisps may be made 2 days in advance,kept between layers of wax paper in an airtight container at room temp.

          4. Moldable when still warm, drape them over an upturned glass, they will form a cup that can filled for appetizers.