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10 minutes
5 minutes
15 minutes
- 1 cup shredded Parmesan cheese
- Preheat your oven to a toasty 400 degrees F (200 degrees C) and cover a baking sheet with parchment paper or a silicone baking mat.
- Using a tablespoon, form 16 cheese mounds, each about 2 inches in diameter, on the baking sheet. Ensure they are spaced at least 1 inch apart. Press down the middle of each mound to make them evenly thick.
- Bake until the cheese is gooey and edges are golden, for 4 to 6 minutes. Let cool for 15 minutes, then transfer to an air-tight container to store at room temperature for up to 5 days.
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