Rosemary-Lemon Parmesan Crisps
- Level: Easy
- Yield: 12 servings
- Total: 10 min
- Active: 5 min
Directions
- Mix 1 cup shredded Parmesan with 2 teaspoons chopped rosemary and 1 teaspoon grated lemon zest. Sprinkle into twelve 2- to 3-inch rounds on 2 baking sheets lined with parchment paper. Bake at 400 degrees F until golden and bubbling around the edges, 4 to 5 minutes. Let the cheese crisps cool on the pans.