Preheat oven to 350°F. Cover a sheet pan with parchment paper.
In a small bowl, toss together the Parmesan and tapioca flour. Add the rosemary and pepper. Mix well.
Spoon one heaping tablespoon of the mixture onto the parchment paper about 2 inches apart. Bake on the middle rack until the edges turn golden brown, about 8-9 minutes.
Remove the crisps from the oven. Cool completely. Snack on a few. Transfer the cooled crisps to an airtight container until ready to eat or gift!
Notes
How to make the best cheese crisps:
Grate or shred your own cheese from the block. Pre-shredded or packaged cheese has added starch which doesn't work for this recipe.
Use a firm cheese like parmesan or cheddar.
Line the baking pan with parchment or use a non-stick pan. The cheese generally produces enough oil to prevent sticking but do this just in case.
Try different flavor combinations. Black pepper works great with parmesan. But you can add any kinds of herbs and spices you like!