| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””