Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a bowl, combine parmesan cheese, garlic powder, and rosemary.
Drop mixture by the tablespoon onto lined baking sheet, about 3 inches apart. Lightly flatten each mound into an even circle.
Bake for 5-6 minutes, or until lightly browned across the tops and browned around the edges. Start watching around 4-5 minutes as they will brown quickly.
Remove from oven and allow to cool completely before removing from sheet.
Pre-grated store bought parmesan cheese will not work well for this recipe. Many store bought cheeses use anti-clumping powders which prevent them from melting evenly. Freshly grated parmesan cheese is best.
Rosemary can be substituted with oregano, basil, or an Italian seasoning blend.
Parmesan crisps will keep for 2-3 days in a sealed container, or up to two months in a sealed container in the freezer. They may lose their crispiness over time, and are best served fresh.