I make 'crisps' with grated parmesan cheese.

Use a teaspoon to put little heaps of ordinary shop bought grated parmesan into a low to medium heated non stick frying pan. Flatten them out a bit. When they go bubbly and seethrough and start browning at the edges, turn them over with a spatula and brown them on the other side. (Although they look as if they want to stick to the pan, they don't if you let them cook on the first side long enough). It usually takes only a couple of minutes. Lay them out on kitchen paper to drain and to crisp up.

I found that if you cook them on a fairly low heat for long enough, they will get very crispy, if you cook them faster, they will be a bit chewier in the middle.