Well, I think I solved the riddle.

I was able to restrict the crisps from spreading out too thin by putting
the grated parmesan in the bottom of the cups of a silicone muffin "pan".

Baked at 300 degrees F for about 7 minutes. This melted the cheese, but
left them floating in oil.

I removed from the oven, let cool and removed them to a blotter. They
were soft and pliable, but firm enough to handle. When dry of the excess
oil, I put them on a non-stick cookie sheet, and returned them to the
oven. I pulled them out every few minutes to check them, so I don't know
exactly how long I baked them. Blotted them several times, but I
eventually got something that looked and smelt like the store-bought
crisps that I'd become addicted to. Going to let them cool off and do a
side-by-side taste test tomorrow (after I stop at the store and buy
another box of the Kitchen Table Bakery version).

Lobster Man wrote:

Well, I think I solved the riddle.

Cool. What type of parmesan did you use?

Steve

Steve Pope wrote:
Lobster Man wrote:


Well, I think I solved the riddle.


Cool. What type of parmesan did you use?

Steve

I had a couple different types in the fridge from previous attempts.
Part real parmesano-regiano and part Wisconsin parmesan.

The commerical product says "age paresan", so I have to believe that
it's not the real Italian version, but rather a high-quality domestic
version.