Preheat the air fryer to 370°F (188°C). A preheated basket helps the cheese set faster and crisp evenly.

Prep the basket. Line with perforated air fryer parchment or lightly oil the tray to prevent sticking. Avoid regular parchment without holes—it can block airflow.

Grate the cheese. Use the fine holes on a box grater or a microplane. Freshly grated cheese melts and laces better than pre-shredded.

Portion the cheese. Spoon about 1 tablespoon of Parmesan per crisp onto the parchment, leaving 1 to 2 inches between mounds. Gently flatten into thin circles, about 2 to 2.5 inches wide.

Add seasonings. Sprinkle with black pepper, a pinch of garlic powder, or your favorite blend. A little goes a long way—Parmesan is already salty and flavorful.

Air fry for 4 to 6 minutes until bubbly and golden around the edges. Start checking at 4 minutes. They go from perfect to too dark quickly.

Cool in the basket for 1 minute to let them firm up, then transfer to a rack or plate. If they’re still bendy, they’ll crisp as they cool.

Repeat with remaining cheese. Work in batches so the crisps don’t run into each other.

Shape (optional). While still warm and flexible, drape a crisp over a clean rolling pin or the back of a spoon to make a curve, or press into a mini muffin pan to create little cups.