1 1/2 c. shredded Parmesan cheese
1 tbsp. olive oil (optional)
2 tbsp. flour (optional)

Cover nonstick baking sheet with Silpat liner or parchment paper rubbed with olive oil, then sprinkles with flour. Put a tablespoon of shredded cheese on the liner and flatten it slightly. Repeat with remaining cheese, arranging the tiny piles as if they were cookies on the sheet; allow 1/2-inch between piles.

Bake 10 minutes in a 350°F oven or until cheese is bubbling and slightly browned. Cool for 5 minutes, then lift the crisps from the sheets with a spatula and serve at once. Can be kept for several days in an airtight container.

Note: You can also roll them into a cone while still warm or crack them when cooled and sprinkle over salad for a different presentation.