Parmesan crisps

MAKES     15 CRISPS

This simplest of recipes -called frico- is one of the most elegant Italian delicacies you can serve with cocktails. It's nothing more than grated Parmesan cheese mixed with a little flour and fresh thyme and baked into crisps. Make a lot, because everyone will love them.

I (4-ounce) piece of Parmesan   Reggiano cheese (without the rind)

I tablespoon all-purpose flour

I teaspoon minced fresh thyme leaves

1/2 Teaspoon kosher salt

1/2 Teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.  Line 2 sheet pans with parchment paper.

Grate the Parmesan, using the large grating side of a box grater, as you might use to grate carrots.  Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring   spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful.  Bake in the middle of the oven for 8 to 10 minutes, until golden brown.

Cool on the pans for 5 minutes, loosen with a metal spatula, and then cool completely on a baking rack. Serve at room temperature.

These can be made a few days in advance, cooled completely, and stored between layers of parchment paper at room temperature in a sealed container.

Ina Garten's Barefoot Contessa cookbook: FOOLPROOF