It took a lot of Parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
1 cup coarsely grated Parmesan (don’t use a microplane—use the biggest holes on a box grater)
1. Preheat the oven to 400°F.
2. Evenly space tablespoonfuls of Parmesan on a large nonstick or parchment-lined cookie sheet. Using a small spoon or your fingers, spread the Parmesan so that each small pile becomes a thin circle roughly 3 inches in diameter. Bake for exactly 5 minutes or until the cheese is completely melted and bubbling and light golden brown. Be sure not to brown them too much or they will taste bitter. Let the crisps cool a minute, then slip a thin spatula or dinner knife underneath each and remove to a rack to cool completely before serving.
Originally featured in Giancarlo Giammetti