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Subject:	Parmesan Crisps
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Date:	Tue, 7 Feb 2006 12:16:55 EST
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<<Disclaimer: Verify this information before applying it to your situation.>>

I buy  shredded Parmigiano Reggiano (the real stuff - not the stuff in the 
green can).  Sprinkle little piles on parchment - spread out a little bit - 
about half dollar size or larger.  Bake at 350 until they melt and remove from 
oven - as soon as they cool peel them off.  I use them in salads or sometimes 
just a small snack.

I store them in a plastic container and they keep for a week or so.

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