Preheat your oven to 400º F (200º C). Grate the Parmesan cheese through the fine holes of a cheese grater.

If you like, you can mix a teaspoon or so of fresh herbs (thyme is quite nice) or add a bit of freshly ground black pepper.

Line a baking try with parchment or a silicone baking mat.

*Other melting cheeses such as Gruyère can be used in combination with or instead of parmesan cheese.

To bake the crisps, sprinkle a few tablespoon of cheese to form a round of about 3 inches.

Bake for approximately 3 minutes until melted and just golden. Remove from the oven and let cool on the baking tray to harden.

Once cool, Parmesan crisps can be carefully stacked and stored in an airtight container. They are best fresh.

The crisps can be molded into a variety of shapes. While they are still hot, use an offset spatula to transfer them to a mold (a rolling pin also works well). Just make sure to move quickly, as they tend to harden and set quite fast.