Parmesan crisps make perfect soup toppers, but you’d better bake two batches because you’ll want to eat them all!
- 2 c. shredded Parmesan cheese
- 1 tbsp. flour
- 2 tbsp. chopped chives
- Preheat oven to 350 degrees.
- Mix ingredients in bowl.
- Line cooking sheet with parchment paper and spray with oil or butter. Spoon 1-2 tablespoons of cheese mixture in 12 small piles on tray.
- Bake for 8 minutes.
- Use to top your favorite Bear Creek Country Kitchens® soup!