If you are grating your own cheese, grate the cheese using the small, not the smallest, side of a box grater.
Scoop grated cheese, using a tablespoon or a cookie dough scoop, and place it on the parchment-lined sheet pan in mounds.
Press the middles of each mound down lightly with your fingers, and push any strays back into the cheese circle.
Bake for +/- 8 minutes. Ovens vary so watch your crisps carefully toward the end. When they are bubbling and just beginning to darken at the edges and your entire house smells fantastic, they are done.
Remove from oven and allow your crisps to cool & firm up for at least 5 minutes before carefully lifting with a spatula, or just peel off with your fingers. Be careful as they break easily.
Serve immediately. Do not cover or they will go soft.