Preheat oven to 400°F. Line a baking sheet with parchment paper. Do not use a silicone mat or grease the parchment.
Spoon tablespoon-sized mounds of grated parmesan onto the lined baking sheet, spacing them at least 2 inches apart. Flatten each mound into a thin, even circle using the back of a spoon or your fingertip.
If using, sprinkle a small pinch of black pepper, smoked paprika, garlic powder, or dried herbs over each mound before baking.
Bake for 5–7 minutes, watching closely from the 5-minute mark. Remove when edges are golden brown and the surface looks lacy and set — not pale or wet.
Leave chips on the baking sheet for 3–5 minutes before moving — they firm up as they cool. Transfer with a thin spatula to a wire rack or plate. Serve once fully crisp.
