Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Parmesan Crisps

6 ounces Parmesan cheese, coarsely grated (1 1/2 cups)

Preheat oven to 375�F. Line large cookie sheet with reusable nonstick bakeware liner or use a nonstick cookie sheet. Drop level tablespoons Parmesan 3 inches apart onto cookie sheet; spread to form 2-inch rounds.

Bake Parmesan rounds until edges just begin to color, 6 to 7 minutes. Transfer crisps, still on bakeware liner, to wire rack; cool 2 minutes. Transfer to paper towels to drain. Repeat with remaining Parmesan.

Makes about 24 crisps