Makes 3 dozen pieces
It doesn’t get much easier than these thins—called frico in Italian—which are basically just Parmesan cheese that becomes lacy and crisp as it bakes. They’re about as addictive a snack as you’ll find, but you have to be careful placing them as a garnish because they can’t get wet or they will lose their crunch. Sandwich them between two sturdy garnishes.
2 cups freshly grated Parmesan cheese
2 tablespoons all-purpose flour
2 teaspoons herbes de Provence
Preheat the oven to 375ºF. Line 2 baking sheets with silicone baking mats or parchment paper.
Combine the cheese and flour in a mixing bowl. Place 1-tablespoon portions on the baking sheets, leaving 1½ inches between the mounds. Toss the cheese mixture in the bowl frequently to keep the flour evenly distributed. Press the mounds flat with your fingers or the back of a spatula. Sprinkle with the herbes de Provence.
Bake for 9 to 12 minutes, or until brown. Cool the crisps on the baking sheets for 2 minutes, then remove them with a slotted spatula to a wire rack to cool completely.
Note: The crisps keep at room temperature for up to a week in an airtight container.
Variation: Substitute Italian seasoning for the herbes de Provence.