Parmesan crisps

Note from Meps: Lately, I make these on the stovetop, instead of the oven. That way, I can make just a few teaspoons at a time and use them in the 5/2 Fasting Diet. I use a cast-iron or non-stick skillet, so there’s no need for additional oil. Each teaspoon of Parmesan has about 8 calories.
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Or you can make them in the oven:

Preheat the oven to 350 F. Spray a cookie sheet with non-stick spray.

Make tiny piles of grated parmesan cheese, about 1 t per pile, on the cookie sheet. Bake for 7 minutes. Watch carefully — if they get too brown, they take on a burnt taste. Using a thin spatula, remove them to a plate to cool.

These are great as snacks, or to garnish salads or other dishes.