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Parmesan Crisp

1 to 1 1/2 pound block Parmesan cheese
Nonstick cooking spray

Grate entire block of Parmesan using big holes on grater to produce thin strips of cheese 1 to 1 1/2 inches long and approximately 1/4-inch wide (we used a potato peeler, which worked well).

Spray baking sheet with nonstick spray and stack grated cheese strips in flat, cookie-sized mounds.

Bake in a 425-degree oven until cheese just begins to brown, about 3 to 4 minutes. Remove to a cookie rack for cooling, Can be made ahead and stored in airtight containers.

Note: Contributor Don Hopey says you can put the crisps on crackers or French bread if you want to "dress them up" but he likes them "naked."

Don Hopey, Pittsburgh
Post-Gazette environmental reporter in
"Celebrity Cookbook 2000"

Thursday, March 08, 2001

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