Makes about 20
1 cup grated (not shredded) Parmesan cheese
2 teaspoons fresh thyme leaves
Preheat oven to 300°F. Line 2 baking sheets with parchment paper; set aside.
Mix cheese with thyme in a bowl. To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture onto a baking sheet to make a small pile. Space the piles 2 to 3 inches apart as you go. When both baking sheets are full, lightly press cheese with the back of a spoon or your fingers to flatten each pile into a 2-inch circle.
Bake until slightly browned on top (check at 5 minutes--they bake very fast!). Remove baking sheets from oven and cool for a few minutes to let crisps firm up a bit. Slide parchment off baking sheet and use a spatula to loosen the crisps. They should be slightly flexible, but will harden as they finish cooling. Repeat process with remaining cheese mixture.
Allow crisps to cool completely before storing in an airtight container, layered between sheets of waxed paper.
Note: If you like spice, add a pinch of cayenne, espelette or freshly cracked black pepper to the mixture before baking. Serve on the side of any crisp green salad or bowl of soup. You can make these a day or two ahead of time, then store in an airtight container.
Many thanks to Whole Foods Market for this recipe.