Parmesan Recipe

Prepare

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. If you have a pizza stone, place it in the oven while it preheats for crisper edges.

Portion the cheese

Measure heaping tablespoons of the finely grated cheese (about 1 tablespoon = ~7–8 g). Place small mounds about 2–3 inches (5–7 cm) apart on the prepared baking sheet; each mound will spread into a crisp. For 1.5 cups of cheese, you should get about 18–24 crisps depending on size.

Season

Sprinkle each mound with a very light pinch of freshly ground black pepper. If using, dust a tiny pinch of smoked paprika and a trace of dried Italian herbs onto each mound to add a subtle smoky/herb flavor.

Flatten and bake

Using the back of a spoon or the bottom of a small measuring cup, gently flatten each mound into a uniform circle about 2–3 inches (5–7 cm) in diameter and roughly 1/8 inch thick. Slide the baking sheets into the preheated oven (or onto the preheated pizza stone). Bake for 5–7 minutes, watching closely: edges should turn golden brown and interiors should be slightly amber. Rotate the pan halfway through if your oven has hot spots.

Cool to crisp

Remove the baking sheet from the oven. Let the crisps rest on the sheet for 1 minute so they set, then use a thin spatula to transfer them to a cooling rack or a paper towel. They will firm up completely as they cool. If you want curved crisps (for bowls or spoons), transfer the hot crisp immediately to the underside of an inverted small bowl or rolling pin to shape; hold until cooled and set.

Storage

Store cooled crisps in an airtight container at room temperature up to 2–3 days. They will lose some crispness in humid environments; re-crisp for 1–2 minutes in a 350°F (175°C) oven if needed.

Just before serving, sprinkle the cooled crisps with a tiny amount of lemon zest and a few flecks of chopped parsley for brightness and color. Serve as an appetizer, salad garnish, soup topper, or crunchy snack.