Parmesan Crisps or Fricos (from the Friuli region of Italy)
(makes 8-9 large crisps, about 3-3.5")
1 cup freshly shredded Parmesan cheese
1/4 cup Italian bread crumbs (you may also use corn meal, flour, or wheat flour)
1/4-1/2 tsp pepper
1 tsp olive oil
Combine shredded Parmesan cheese, bread crumbs and pepper in a small bowl.
Spread olive oil on baking sheet. Drop by large spoonfuls about 3-4" apart on baking sheet (I make 6 to a sheet). It is really best to use a silicone mat or line the pan with parchment paper for easy removal. I didn't but I know from experience it's easier. Slightly pat flat so they are not big mounds.
Bake at 350 for about 5-6 minutes and allow to cool slightly. Remove them from the pan with a spatula.
You can make these ahead, storing them in between wax paper in an airtight container for up to a week.