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Reviewed Parmesan Crisps

Jul 16, 2011 in Food Network Community Toolbox on

I have made these about 10 times. Through trial and error I found you must grate your own fresh wedge of cheese. I used Pecorino Romano. I use the large shredder hole. I bake at 400. I use parchment or foil. I don't leave the kitchen. It only takes about 4 minutes before it starts to burn. I keep checking. Great with all soups. Don't eat to"

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