Mauer's Crispy Parmesan
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Courtesy of Don MauerMake little haystacks of shredded cheese on parchment paper.
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Courtesy of Don MauerCool the baked cheese crisps thoroughly before storing.
5 ounces Parmigiana-Reggiano cheese, shredded*
Place the oven rack in the upper-center and lower-center position and begin heating to 350 degrees.
Line two, half-sheet pans with parchment paper.
Measure two rounded tablespoons of the shredded Parmesan and place it, like small haystacks, onto the parchment-lined pan about 2-inches apart.
Place the pans in the oven and bake for 8 minutes. Reverse the pans from top rack to bottom rack and continue baking for 8 to 10 more minutes, or until the melted cheese is a nice golden brown.
Remove the pans to cooling racks and let cool completely.
Store in a sealed container or bag in the refrigerator. Makes 24 crisps.
Nutrition values per crisp: 25 calories (59 percent from fat), 1.6 g fat (1 g saturated fat), 0.2 g carbohydrates, 0.05 g sugars, 0 g fiber, 2.2 g protein, 4 mg cholesterol, 100 mg sodium.
*You can use any brand of full-fat parmesan cheese. You can also experiment with full-fat cheddar cheese.
