MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leander's Parmigiano-Reggiano Crisps
 Categories: Five, Cheese, Snacks
      Yield: 20 Servings
 
      1 c  Grated (not shredded)
           - Parmigiano-Reggiano cheese
      2 ts Fresh thyme
 
  Set the oven @ 300ºF/150ºC.
  
  Line 2 baking sheets with parchment paper; set aside.
  
  Mix cheese and thyme in a bowl. To form each crisp,
  spoon 2 to 3 teaspoons of the cheese mixture on to a
  prepared baking sheet to make a small pile. Space the
  piles 2" to 3" apart. When both baking sheets are full,
  lightly press cheese with the back of a spoon or your
  fingers to flatten each pile into a 2" circle.
  
  Bake until slightly browned on top, 8 to 12 minutes.
  Remove the baking sheets from the oven and cool a few
  minutes to let crisps firm up. Slide parchment paper off
  the baking sheet and on to a wire rack. Use a spatula to
  gently loosen crisps. They should be slightly flexible
  at this point, but will harden as they finish cooling.
  Repeat process with remaining cheese mixture.
  
  Allow crisps to cool completely before storing in an
  airtight container, layered between sheets of waxed
  paper.
  
  RECIPE FROM: https://www.wholefoodsmarket.com
  
  Uncle Dirty Dave's Archives
 
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