parmesan crackers
my mom sent me this I havn't tried it yet but am thinking tomorrow sounds like a good day to try it -will have to borrow a cookie sheet all I have is stone wear and I am NOT trying to flex my stones 
Danni
Thought this might be something that you would like to try. It would be a crispy thing to eat, with protein.
Parmesan Crackers
Shredded Parmesan cheese (Not grated cheese. You can shred your own or you can use the mass-produced kind that comes in a bag. Both make a fine cracker.)
Olive oil to spray the pan
Pepper or cayenne to season crackers (optional)
Heat your oven to 375 degrees.
Take out a cookie sheet and spray it with olive oil spray. Spray lightly so crackers are not greasy.
Scoop a heaping tablespoon full of the shredded cheese from the bag and place it on the cookie sheet. Place the next mound near it but leave about an inch or more all around so when the crackers spread a bit during baking, they won't run into each other.
Bake approximately 10 to 12 minutes or until the crackers are golden yellow and even a slight tinge of light brown on the top or edge.
Remove from oven and let cool for just a minute on the counter. The only tricky part is getting them off the cookie sheet. You want to let them "set up," but you don't want to leave them until they are completely cool and and they become difficult to remove from the sheet and you might break them in the process (pieces still taste good though). Use a thin spatula to slide under the crackers and remove them to a surface to keep cooling.
I've seen this recipe performed by complete "non-cooks" who wanted to help me in the kitchen. You should see how proud they are of themselves when they taste their product.
You can sprinkle on the pepper or cayenne before you bake to make zippier crackers. I'd make them plain the first batch so you can taste test before deciding if you want to add seasoning. Most times I make them plain because the flavor of the baked Parmesan is so intense it really doesn't need any more embellishment.
Danni
Thought this might be something that you would like to try. It would be a crispy thing to eat, with protein.
Parmesan Crackers
Shredded Parmesan cheese (Not grated cheese. You can shred your own or you can use the mass-produced kind that comes in a bag. Both make a fine cracker.)
Olive oil to spray the pan
Pepper or cayenne to season crackers (optional)
Heat your oven to 375 degrees.
Take out a cookie sheet and spray it with olive oil spray. Spray lightly so crackers are not greasy.
Scoop a heaping tablespoon full of the shredded cheese from the bag and place it on the cookie sheet. Place the next mound near it but leave about an inch or more all around so when the crackers spread a bit during baking, they won't run into each other.
Bake approximately 10 to 12 minutes or until the crackers are golden yellow and even a slight tinge of light brown on the top or edge.
Remove from oven and let cool for just a minute on the counter. The only tricky part is getting them off the cookie sheet. You want to let them "set up," but you don't want to leave them until they are completely cool and and they become difficult to remove from the sheet and you might break them in the process (pieces still taste good though). Use a thin spatula to slide under the crackers and remove them to a surface to keep cooling.
I've seen this recipe performed by complete "non-cooks" who wanted to help me in the kitchen. You should see how proud they are of themselves when they taste their product.
You can sprinkle on the pepper or cayenne before you bake to make zippier crackers. I'd make them plain the first batch so you can taste test before deciding if you want to add seasoning. Most times I make them plain because the flavor of the baked Parmesan is so intense it really doesn't need any more embellishment. 
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