These parmesan crisps are a quick and easy appetizer to prepare for a holiday party. They can be made a few days ahead of the meal and stored in an airtight container, if desired. To keep the crisps from sticking together, layer a sheet of waxed paper between Parmesan crisps during storage.
Parmesan Crisps (yields 16 crisps)
1 heaping cup shredded Parmesan Cheese
Preheat oven to 325 degrees. Line two large baking sheet with a silpat or baking parchment. (Don’t skip this, no matter what!) Place a 2.5 inch biscuit cutter on the baking sheet, and then press a tablespoon of shredded cheese into a the cutter. Press down on the cheese to shape, and gently remove the cutter. Repeat until there are 8 mounds of cheese on each baking sheet. Sprinkle black pepper on top of each mound.
Bake for 7-8 minutes, until crisps have set and before they turn golden. Remove from oven and let crisps cool on pan for 3-4 minutes. The crisps will firm up as they cool. Gently lift each crisp off of the baking sheet with a spatula and transfer to a wax-paper lined rack to cool completely.
This dish is part of our Organic Entertaining on a Budget series. A complete menu of recipes is available here.