LACY CHEDDAR CRISPS

1 1/2 cups (6 ounces) packaged shredded sharp cheddar cheese*

Adjust oven racks to low and middle positions and heat oven to 425 degrees F. Line two baking sheets with parchment paper.

Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)

Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool.

*Packaged shredded cheese is less moist and oily than freshly grated cheese, so it's preferable for this recipe.

TO MAKE AHEAD:
Make the crisps up to 2 days before serving.

Source: Perfect Recipes for Having People Over, by Pam Anderson