Yield: 24 crisps

Ingredients

• 3 cups finely grated Parmesan cheese
• Red pepper flakes or freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cover a large baking sheet with parchment paper.
3. Using 2 tablespoons per crisp, form a mound on the baking sheet and flatten slightly with back of spoon. Leave at least an inch between mounds and edges. The baking sheet will hold 8 to 12 crisps depending on how they are spaced.
4. Top each mound of cheese with pepper.
5. Bake for 5 minutes.
6. Remove from oven and allow to cool, carefully remove from parchment paper. Continue process until all cheese has been used.

Notes: Crisps are best eaten the day they are made, refrigerate any leftovers. Crisps may also be used to top salads or soups. Any hard grating cheese may be used.

Nutrition Facts (2 crisps):  91 calories, 9 g protein, 6 grams fat, 28% calcium