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You can also use a silicone baking sheet instead. Try to use coarsely-grated Parmesan cheese; it will look more like shredded Parmesan. Avoid using the powdery, finely-grated Parmesan cheese. It will melt, but it won't create that pretty, lacey design. Gently press the back of a spoon against the mound, and swirl it around until the cheese flattens and spreads. Be careful not to great an indentation; you want it to be the same thickness all around. Don't worry if you see some gaps in your cheese. The cheese will melt together, and create a pretty, lacy design. Each mound needs to be about 2 to 4 inches (5.08 to 10.16 centimeters) apart. You will have enough cheese to make about 8 to 10 such mounds. This is completely optional, but many people find that it gives the crisps extra flavor. If black pepper does not suit your fancy, consider using some of these other tasty seasonings: Cayenne Finely chopped basil, rosemary, or thyme Garlic powder Smoked paprika The crisps are ready when they turn golden. If the crisps are not crunchy or golden enough for you, back them for 1 to 3 minutes more. If the crisps are too oily, set them down onto a sheet of paper towel so that they can drain. Once the crisps have cooled to room temperature, you can serve them.
Preheat your oven to 400F (205C) and line a large baking sheet with parchment paper. Place a tablespoon-sized mound of Parmesan cheese onto the baking sheet. Flatten the mound until it is 2 inches (5.08 centimeters) wide. Continue making similar mounds on your baking sheet. Sprinkle the freshly ground black pepper on top of the mounds. Bake the crisps in the center rack of the oven for 3 to 5 minutes. Allow the crisps to cool on the baking sheet before removing them with a thin, metal spatula.