We've been eating a lot of cheese in the Al Dente HQ lately. (For those of you new to Al Dente, we just conducted a Parmesan cheese taste test, which I'm putting together the finishing touches on this week.) In honor of the mound of Parmesan left over in my refrigerator, I felt inspired to share this simple recipe with you all. When these crisps cool, toss 'em in a Caesar or pasta salad, if they make it that far. (Trust me, you'll be popping these like Pez.) And, you can always sprinkle a little paprika or freshly ground black pepper on these to give them a slight kick.

Ingredients:
4 cups good quality coarsely grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F. Line a sheet pan with greased parchment paper. (Tip: using a silicone baking mat works very well.) Sprinkle the coarsely grated Parmesan cheese into small, 5-inch diameter circles onto the pan. The circles should be in a thin layer so that they crisp up nicely. Place sheet pan in the oven and bake for approximately 8 minutes, or until golden brown. Remove the cheese from the sheet pan. If you'd like to shape the crisps, quickly place them over a rolling pin after removing from the oven and allow them to cool. Sprinkle with desired seasonings, and repeat baking step with remaining cheese.

By : Sous-Chef on the Run