Parmesan Cheese Crisps

Cover nonstick baking sheet with Silpat liner or parchment paper rubbed with olive oil, then sprinkles with flour.

Put a tablespoon of shredded cheese on the liner and flatten it slightly.

Repeat with remaining cheese, arranging the tiny piles as if they were cookies on the sheet; allow 1/2-inch between piles.

Bake 10 minutes in a 350° oven or until cheese is bubbling and slightly browned.

Cool for 5 minutes, then lift the crisps from the sheets with a spatula and serve at once.

Can be kept for several days in an airtight container.