I can honestly say I am addicted to these keto and gluten free parmesan crisps and make them almost every other week. I love using different seasonings in the mix to change up the flavours, although my little neice said she prefers the plain cheese variety… so if you just have grated parmesan and thats it, go ahead and make them any way.
In addition, if you are a little more experimental you can add in some different flavours such as chilli powder or flakes, dried herbs, sesame seeds or poppy seeds. Similarly, for a more intense flavour a couple of drops of truffle oil or chopped rosemary will really jazz up the flavour.
I found however that they sometimes go a little soft after a couple of days. If this happens just put them back in the oven for a minute or two to soften up again and then allow them to recool to crisp them back up. Once you have mastered the cooking and the process you can allow them to cool over a rolling pin or similar to create parmesan taco crisps or sit them into small bowls to make parmesan baskets… a little old fashion but who cares, they make a great little bowl for a salad or dip and there is no washing up.
Preheat the oven to 180c.