• Place a silicone baking mat on a baking sheet. Sprinkle 1 heaping tablespoon Parmesan cheese, forming a 2-inch round, on prepared baking sheet. Place a single parsley leaf in the center. Repeat with remaining cheese and parsley, leaving 1 inch between rounds.
• Bake until lightly browned, approximately 8 minutes.
• Using a spatula, quickly remove cheese crisps from baking sheet. Cool on a wire rack. Store at room temperature in airtight container.
Pictured with Mini Lamb Quiches