Parmesan cheese crisps
1 pound Parmesan cheese, grated fine – about 4 cups
½ medium onion, finely minced
1 teaspoon garlic powder (optional)
Use a food processor fitted with the steel blade to process cheese: Cut cheese into 1-inch cubes and put into processor; process until no chunks remain and cheese is finely grated. Process onion in a small food chopper or grate on a microplane tool. Mix cheese and onion with a fork in a mixing. Add garlic powder, if using, and combine.
Heat oven to 400 degrees.
On a nonstick baking sheet, mound 1-1/2 tablespoons (approximately) portions of the cheese mixture, leaving 3 inches of space between each mound – they will spread.
Bake for 4 to 6 minutes until cheese melts and bubbles – mixture will color. Remove and let sit 30 seconds; remove with spatula to a plate for flat crisps. For chip-shaped crisps, lift from pan with spatula to a rolling pin or clean wine bottle set on its side (place on a dish towel to prevent rolling). Form a slight curve by pressing the crisp against the pin or bottle.
Repeat with remaining cheese mixture.
Makes approximately 20 crisps; these will hold 1 day in a tin at room temperature.


— Jan Norris

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