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Frico

These one-ingredient lacy cheese crackers are more impressive than any cheese board.
From: bonappetit.com (see also hazelnet.org/cookbook/23/cheese.html)

16 tablespoons finely grated Parmesan or Grana Padano cheese
special equipment:
A silicone baking mat (such as a Silpat)

Preheat oven to 375°. Line a large rimmed baking sheet with silicone mat.

Working in 2 batches, scoop 8 mounds of cheese (1 Tbsp. per mound) onto mat, spreading each mound about 3” wide and spacing at least 1” apart.

Bake cheese until light brown and melted, 5–6 minutes (check occasionally while baking so it won’t turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)