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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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