1/2 lb parmesan cheese, grated
1/2 tsp black pepper, freshly ground or paprika
2 TB rosemary, thyme, or chives, freshly minced
Preheat oven to 375 degrees.
Place grated cheese by the single tablespoon onto parchment paper or on a silicone mat. Leave at least two inches between each mound of cheese to prevent them from melting together.
Flatten the top of each mound for even baking.
Sprinkle with pepper, paprika, and/or herbs if desired.
Bake for 4 to 6 minutes until golden.
Allow crisps to cool for about 1 minute before removing to a cooling rack.
Serve immediately, or store in an airtight container for up to two days.
Place warm crisps over a narrow rolling pin to create curved chip-like shapes or place over inverted mini muffin tins to created cups for filling.
Make large crisps and invert to create edible bowls for Caesar salad.