| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | April 1994 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Finely shredded Parmesan cheese; (preferably |
| ; Parmigiano | ||
| ; Reggiano) | ||
| 1 1/2 | ts | All-purpose flour |
INSTRUCTIONS
Preheat oven to 350F and line a lightly-greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature. Makes 9 crisps. Gourmet April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””