Step Aside Cheese Crackers, There Is A New Crisp In Town

Parmesan Cheese Crisps (right) served with Hard Salami, Pepperoni, Dill Pickles and Black Olives

I like cheese crackers as much as the next girl, but once again, crackers contain wheat and wheat and me don't get along.  Instead I like to make cheese crisps.  These awesome things are actually just cheese and seasoning baked passed melting into a delicious crisp.  I am serious that is it.  I paired them with some meat, pickles and olives, because, who doesn't like lunchables.  This just has the cheese and crackers combined.

These crisps can be made in advance, just store them in an air tight container or bag at room temperature until you are ready for them. And they are really easy to make.  

Confessions of a Food Nerd Parmesan Crisps

1/4 cup shredded parmesan

1/4 tsp red pepper flakes

1/4 tsp garlic powder

1/4 tsp ground black pepper

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper or a silpat (silicone baking mat).  Set aside.

Mix together all ingredients.  Place 1/2 tablespoons of cheese mix on cookie sheet.  using back of spoon spread the cheese out to create a 2 inch disc.  Bake in a 400 degree oven for 10 minutes or until cheese is lacy and golden brown. Remove from oven and let cool.  Cheese will harden as it cools.  This will make 8 crisps.