Parmesan Crisps

• ½ cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)

These crisps can be made in any size, but it’s important to use freshly grated Parmigiano-Reggiano. These are easy and have many uses—serve them with salads or soups, or use them to hold goat cheese mousse—but be sure to make extra, because you’ll want to eat a few while you’re making them.

Preheat the oven to