Frico

Frico is a fancy word for lacy cheese biscuit.  They take very little knowledge or effort on the cook's part, but draw ooohs and ahhhhhs from guests whether they're garnishing a salad or nibbled on as an hors d'oeuvre.  Freshly grating the parmesan produces a lacier finished product, but experiment with different types of cheese and grates.

1 cup coarsely grated Parmesan cheese

Line a baking sheet with silpat or parchment paper.
Spoon 2 tblsp. of cheese in piles on the sheet - about 4 - 5 inches apart (they spread)
Bake at 350 degrees F. (325 degrees F in convection) for 6 - 10 minutes (depends on cheese and your oven) - or until golden.
Slice the parchment onto your counter and let cool 5 minutes.
Loosen with a thin spatula and let cool completely.
While warm you can also wrap them gently around a wooden spoon handle to make cylinders or cornets.
Keep leftovers in an airtight container at room temperature for 2 - 3 days