I love these little bites of salty goodness. You can choose a lot of different cheeses; however, since I use Parmigiano-Reggiano, they serve as a perfect compliment to a nice evening by the fire with a bottle of wine, and good friends.
This is not a new recipe... People have been making these for a lot of years. The main difference is the cheese you choose to use, and the spices you add.
Place all the ingredients in a small bowl, and thoroughly mix.
Place a rack in the middle position, and preheat oven to 380f (195c).
Put a piece of parchment paper on a baking sheet. Add tablespoons of the mixture to the baking sheet, and spread out.
Place in the preheated oven and bake for 10 to 12 minutes.
Chef's Tip: When they come out of the oven, they should still be slightly flexible. If they are completely dry, then you baked them too long.
Remove from oven, and allow to completely cool on the parchment paper.
Carefully release from the parchment paper with a spatula.
Chef's Note: Watch these crisps very carefully... when they begin to turn golden (not brown), take them out of the oven. I don't care if it's 5 minutes or 3 days. If you overcook them they will taste bitter... Golden NOT brown is the way to go.
Serve with a nice bottle of wine with family and good friends. Enjoy.