Parmesan cheesegrated (I used Parmigiano-Reggiano)
optional add ins
fresh rosemary leavesvery finely minced
fresh cracked black pepper
walnutsvery finely minced
hot pepper flakes
Set oven to 400F
Make 2" round piles of grated Parmesan cheese on a silpat or parchment paper lined baking sheet. Use about 1 to 1 1/2 tablespoons of the cheese for each pile. You can use a 2" cookie or biscuit cutter as a mold, or make the circles of cheese by eye. Try to get it as even as possible around the edges so the crisp will be sturdy. Space the circles about 2 inches apart.
Bake for 10 minutes, but keep an eye on them. They may need slightly more or less time. They are done when they have stopped bubbling and are just beginning to turn golden around the edges.
Remove from the oven and let cool on the pan for a couple of minutes. Gently lift the crisps off the pan with a slim spatula or spreading knife. Be extra careful, the crisps are delicate. Set them on paper towels to finish cooling.
I found that, in terms of texture, shredded works a little better than a finely grated cheese.
https://theviewfromgreatisland.com/minimal-monday-parmesan-cheese-crisps/ November 11, 2013