Cheese Crunchies

I love a crunchy salty snack, and in a former life I loved Cheetos. Those orange powder covered crunchy things were (are?) so addicting. I would eat the whole bag, and have orange stained fingers for days. These days I don't eat much processed food, but still.... sometimes I want something salty, crunchy and light.  The first time I saw this idea was on Maria's Nutritious & Delicious Journal. I've adapted her recipe a bit to suit my food needs, and when I'm faced with egg whites, like after I make mayo, I'm likely to make these. I only use cheese freshly grated by me to avoid any additives, like "food starch" added to keep the bits of cheese from sticking back together. And it makes a huge difference in the taste of food!

Cheese Crunchies
2 egg whites
1/8 tsp cream of tarter
1 oz fresh hard cheese (parm, asiago) grated

Line a baking sheet with parchment paper, and preheat the oven to 325. Beat the egg whites until frothy and add the cream of tarter. Continue to beat until the eggs are very stiff. Gently fold in the cheese and drop by scant teaspoonfuls onto the parchment. Bake for 20 minutes until light golden brown. Turn off the oven and let the crunchies sit another 30 minutes in the oven. Enjoy!