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3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo
Preheat the oven to 350º F.
Line a baking sheet with a Silpat, wax paper or parchment paper. Measure 1 tablespoon of cheese per crisp and place the cheese on the Silpat. Space the crisps about 1 to 2 inches apart.
Place in the oven and cook until the cheese melts and turns golden-brown, about 7 minutes. Remove from the oven and set aside to cool. Use as a garnish for soups and salads.
Yield: about 12 cheese crisps
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