Recently took a couple dozen Crisps to a party, just flat, no filling.  They really disappeared quickly.  That's become my favorite approach.

Parmesan Crisps

½ cup freshly, finely grated Parmigiano-Reggiano cheese

Preheat 325° F.  Line a baking sheet with a Silpat. (see note below),or parchment paper; alternatively, use a nonstick baking sheet.
Sprinkle about 2 tablespoons of the cheese in one corner of the Silpat.
Use your fingers to spread the cheese into a 2-inch circle.  Repeat with the remaining cheese; you should have about 12 rounds.

Another approach is to place a 2 ½-inch ring mold in one corner of the Silpat and fill it with one tablespoon of the grated cheese.  Using your finger, spread the cheese into an even layer.  Repeat to make 8 rounds, leaving at least one inch between them.

Bake for 8 to 10 minutes, or until they are golden brown.    Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula.  Use a small spatula to transfer them to paper towels.  They will be soft when they are removed but will stiffen as they cool. 

If you plan to use these to hold a dollop of filling, try laying them over upside down popover pan.  As they cool, they will stiffen into a shape useful for holding the filling.

 Store the crisps in an airtight container for up to 2 days.

Adapted from a  favorite cookbook authored by Thomas Keller, chef at The French Laundry Restaurant in Yountville, CA.  Guess the title?