Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment or a silicone mat so the cheese doesn’t stick.

Grate the cheese fine: Use a microplane or small grater holes. Fine shreds melt evenly and make a better, lacier crisp.

Portion the mounds: Spoon 1 to 1½ tablespoons of parmesan per crisp. Space them at least 2 inches apart to allow spreading.

Season lightly: Sprinkle a pinch of your chosen spices. A little goes a long way, especially with salt since parmesan is already salty.

Flatten slightly: Use the back of the spoon to press each mound into a thin, even circle. Aim for about 1/8 inch thickness.

Bake: Place in the center rack for 5 to 7 minutes, until edges are deep golden and centers look set. Watch closely in the last minute.

Cool on the pan: Let them sit for 2 minutes to firm up. Transfer to a rack to cool completely for maximum crunch.

Shape (optional): While warm and pliable, drape a crisp over a rolling pin or the back of a spoon to create curves or cup shapes.

Serve or store: Enjoy right away, or cool fully before storing.