½ pound finely shredded Parmesan
Preheat oven to 350 F.
In small bowl grate parmesan.
On Teflon baking sheet spoon level tablespoons of mixture in mounds about 4 inches apart and spread mounds into 3 inch ovals.
Bake the crisps in the middle of oven until golden brown for about 10 minutes.
Cool crisps completely on baking sheet and remove carefully with spatula.
Crisps can be made up to two days in advance and kept between layers of wax paper in an airtight container at room temperature.
Crisps can also be made into a variety of shapes and filled with salad, bruschetta, etc. Makes 16 - 18 crisps.