A friend of mine introduced me to this new little snack, chip, biscuit, whatever…I love these!!! Lacy goodness!!! The grown up version of goldfish crackers. Yeah, I tried to pass these off on my 8yr old- No dice. You can eat them by themselves or with a a cup of tomato soup with dill and a slice of sourdough. Ahh, heaven!!! Granted its the middle of summer and this would be an idea meal on a cold rainy SoCal day. I look inf the internet to find the recipe and ther are serveral variations, so I just improvised.
3/4 cup shredded Parmesan cheese (preferably Parmigiano-Reggiano), I’ve use Mozzarella but prefer Parmesan
1 tsp of Italian Seasoning Blend Herbs
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small bowl stir together Parmesan and Italian Seasoning blend. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-longrounds. Bake crisps in middle of oven until golden, 8 to 10 minutes, or until golden brown. Cool crisps completely on baking sheet and remove carefully with a metal spatula.