Ingredients:

  • 115g shredded parmesan cheese
  • 1.25g garlic powder
  • 0.5g dried Italian seasoning

Instructions:

  1. Preheat your oven to 400°F (200°C). Why this? A high temp ensures the cheese melts and crisps before the garlic powder has a chance to burn.
  2. Prepare your surface by lining a baking sheet with a silicone mat or high-quality parchment paper.
  3. Mix your dry elements by tossing the 115g shredded parmesan, 1.25g garlic powder, and 0.5g dried Italian seasoning in a small bowl.
  4. Portion the piles by placing rounded tablespoons of the mixture onto the baking sheet, leaving at least 2 inches of space between each one.
  5. Flatten slightly with the back of a spoon to create a thin, even layer. Note: Thick piles will be chewy in the middle rather than crispy.
  6. Bake for 6 minutes until the edges are dark golden brown and the centers are bubbling and lacy.
  7. Observe the sizzle and wait for the bubbling to slow down slightly before pulling them out.
  8. Cool on the pan for exactly 1 minute to let the protein structure set.
  9. Transfer to a wire rack using a thin spatula so the bottoms can air dry and become completely brittle.