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Mix the parmesan and oregano. On a parchment paper, draw circles with a diameter of 2 in or 5 cm. Leave some space between each circle, as the cheese will spread a bit. Flip over the parchment paper and put it on a baking tray. Put 1/2 tablespoons of the seasoned cheese on each circle and flatten it. Broil until the cheese has melted and starts to bubble, about 5. Be careful not to burn the cheese, it should only brown slightly on the edges.. Let cool completely until the chips are crisp. Store in an airtight container for an afternoon snack or a salad topping.
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