Teri wrote:

> What's a parmesan crisp? it *sounds* good.

It's also simple: Shred Parmesan cheese. Put a Silpat into a sheet pan. Put
mounds of the cheese onto the Silpat and bake at 375°F until the mounds
flatten out and the edges start to brown. Remove from the oven and allow to
cool slightly. (If you like, you can shape them while they're still warm.)
Store between paper towels in an airtight container.

Bob