Line 2 or 3 baking sheets with greaseproof paper. Place a 5 cm (2 inch) pastry cutter on the baking sheet and sprinkle 1 heaped teaspoon of the grated Parmesan inside the cutter to make a circular disc.
Carefully remove the cutter and repeat with the remaining cheese, leaving 5 mm (1/4 inch) between each disc.
Bake in a preheated oven to 160°C (325°F), Gas Mark 3, for 8 minutes, until golden brown.
Using a palette knife, transfer the crisps to a wire rack to cool.