1 cup grated hard cheese
Seasonings (optional) garlic powder, hot pepper powder, cinnamon, etc.
Preheat oven to 350 F.
Note on type of cheese: Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm.
Toss cheese with any seasonings if desired.
Pile 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less even. There should be at least two inches between smaller mounds, 4 inches between larger ones.
Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). Watch as they get brown fast.
If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with dip, salad. Or spread the flat ones with spread or eat plain.
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