I love how quick these are to make. It truly is a process of grating the cheese, adding your spices of choice, fluff with a spoon and bake on a tray and serve with a salad, top with a bruschetta or thrown in your soup.
Parmesan Cheese Crisps
1 cup best quality hard grated Parmesan
1 tablespoons flour
1 teaspoons Red pepper flakes
Preheat oven to 350°F and line a baking sheet with parchment paper lightly greased.
In a small bowl stir together 1 cup grated Parmesan 1 teaspoon red pepper flakes and flour. On a prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 inch circles.
Bake crisps in middle of oven until golden, 8 to 10 minutes. Watch them as they can turn from golden to burned really fast.
Cool crisps completely on baking sheet and remove carefully with a metal spatula. Top with a spoonful of your favorite bruschetta, put on your salad or soup or eat how they are.
Crisps may be made 2 days in advance and kept between layers of parchment paper in an airtight container at room temperature.