Preheat the oven to 400 degrees F (205 degrees C).
Grate Parmigiano-Reggiano (2 tablespoon) on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow them to cool completely before lifting off the parchment.
Parmesan crisps can be stored layered with wax paper in an airtight container at room temperature for three to five days.