Cheese Crisps

• 0.5 cups sharp cheddar or parmesan, shredded (Pre-shredded bags contain anti-caking starch. Shred your own for best crunch.)

Instructions

1. 1

   Oven to 400F. Line a sheet pan with parchment.

2. 2

   Drop 1-tablespoon mounds of cheese onto the parchment, 2 inches apart.

3. 3

   Flatten each mound gently with the back of a spoon.

4. 4

   Bake 6-8 minutes until edges are deep golden and centers are bubbly.

5. 5

   Cool 2 minutes on the pan, then transfer to a rack. They crisp as they cool.

6. 6

   Store airtight at room temp up to 3 days. They soften in humidity.