If your dried or fresh rosemary isn’t crushed into a powder, use a mortar and pestle or spice grinder to finely crush.
Grate 8 oz. block of Parmigiano-Reggiano into a medium bowl. Add 4 tbsp. breadcrumbs and ½ tsp. dried, crushed rosemary, and stir to fully incorporate.
Cut a piece of parchment paper into a circle to fit the bottom of a medium-sized pan. Brush the bottom of the pan with olive oil, place the parchment paper on top, and brush paper with olive oil. Heat over medium-low heat.
Add around 1½ tbsp piles to your pan, leaving space around each so they don’t touch as they melt. Cook until the edges start to brown.
Once edges are browned, carefully pull the parchment paper onto a heat-proof surface and let the parmesan crisps cool before removing them from the paper.
Eat them on their own or add them to your favorite dishes and enjoy!