Chuckbert's Cheesey Chookies

With all recent posts from the accomplished cooks in this family, I thought I'd share a recipe I tried yesterday, Alton Brown's Parmesan Crisps. I prefer to call them Chuckbert's Cheesey Chookies, because of Chuckbert's fondness for parmesan.

Ingredients
3 ounces Parmigiano-Reggiano
Freshly ground black pepper, smoked paprika, or cayenne, optional

Directions
Preheat the oven to 300 degrees.

Grate the cheese on the small-hole side of a 4-sided box grater into a small bowl. We call our box grater "The Butcher of Hungary," because as you grate, it also neatly removes flesh. 

The Butcher.

Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

Here are some finished chookies. They have a lacy look because I flattened them too much. I seasoned them with freshly ground black pepper. They are really good!