Parmesan cheese makes wonderful crackers, very flavorful and crunchy. I can't take credit for the concept, it's been around for years. Buying pre SHREDDED cheese is a great time saver, here's a good link www.foodnetwork.com/recipes/alton-brown/pa
. Any firm/hard cheese will work with this technique. Go crazy with your additions of seasonings and herbs, keeping in mind that fresh herbs are likely to burn before your crisps are done. Either add them towards the end of cooking time or use dried herbs. I've been using mini sweet peppers for dippers. Cut them lengthwise, deseed and clean, and you have a perfect vehicle for scooping dips or creamy salads. No oven needed
"Sandy, you can do anything you set your mind to."
| Pounds lost: 29.7