Cheese Crisps

1 wedge of parmigianno reggiano cheese (6-8 ounces)
2-4 tablespoons of flour
black pepper (optional)
parchment paper or silpat
cooling rack
Heat oven to 350 degrees
Grate the cheese on the large holes of a grater. Mix with enough flour to "just coat" the cheese. Add black pepper to taste. Drop 1-2 tablespoons of cheese onto parchment paper and spread out to form flat, lacey disks. Place in oven and bake for 8-10 minutes or until golden. Remove pan from oven and let the cheese crisps sit in the pan for about 1 minute until transferring to the cooling rack. Crisps can be stored in an airtight container for up to two days.

These are great for cocktail parties, wine and cheese parties or just for snacking on.