Categories: Soup

Ingredients

• 3/4 cup finely grated Parmigiano-Reggiano
• Black pepper

Directions

1. Preheat the oven to 375. Line a large baking sheet with parchment paper.

2. Measure out a heaping tbsp. of cheese at a time and pile it on the baking sheet, spreading it out a little until it’s about 3 inches in diameter—it doesn’t have to be a perfect round! Grind black pepper onto each pile and bake until lightly golden and crisped, 5 to 6 minutes. Remove from the oven and transfer the whole sheet of crisps to the counter to cool.

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