Parmigiano Reggiano Crisps

Preheat the oven to 300°F. Line 2 baking sheets with parchment paper; set aside.

Mix cheese and thyme in a bowl.

To form each crisp, spoon 2 to 3 teaspoons of the cheese mixture on to a prepared baking sheet to make a small pile. Space the piles 2 to 3 inches apart.

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, 8 to 12 minutes.

Remove the baking sheets from the oven and cool a few minutes to let crisps firm up. Slide parchment paper off the baking sheet and on to a wire rack.

Use a spatula to gently loosen crisps. They should be slightly flexible at this point, 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.