Grate the parmesan finely using the fine side on the box grater

Place a large non-stick frying pan on low heat. Do not add any oil.

Place generous teaspoons of finely shredded cheese in small piles leaving enough space in between. Then spread the piles of cheese into thin layers with the back of the spoon. Keep on frying on low heat until the crisps firm up.

Using a thin spatula, carefully flip them over and fry for another minute until golden brown.

If the oils from the parmesan crisps leaked out into the pan, place the crisps onto a plate lined with paper towels to adsorb any excess fat. Transfer the parmesan crisps onto a cooling rack.