2tbspeverything-but-the-bagel seasoningor your own favorite spices; optional
Preheat oven to 400°F.
Line two baking sheets with parchment paper or use silicone baking mats.
Arrange the parmesan cheese into little piles on the baking sheet and spread 2–3" apart. Each should be approximately 2 tbsp of cheese.
Sprinkle the everything-but-the-bagel seasoning onto each Parmesan cheese mound. This is optional—these crisps are also delicious plain or with just a little black pepper!
Bake for 6–8 minutes until the cheese crisps are flat, crispy, and golden on the edges.
Remove crisps from the oven and allow to cool before removing from the baking sheet. They will continue to crisp up for a few minutes after removing them from the oven.
This recipe was created using real Parmesan cheese that we shredded. The grated Parmesan that you buy in the the shaker cans will not work for making cheese crisps. Some pre-shedded cheeses are mixed with anti-caking ingredients to keep them from sticking together, which means they may not melt well—so fresh is always best.
These cheese crisps can be made with other varieties of cheese as well. Cheddar is another favorite of mine!