Roasted Garlic and Herb Parmesan Crisps

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

Cut the top off the garlic head to expose the cloves. Place it on a small piece of aluminum foil, drizzle with 1/2 tablespoon of olive oil, and wrap it up. Roast in the oven for 25-30 minutes until soft and golden. Remove and let cool.

While the garlic roasts, finely chop 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme.

Reduce oven temperature to 375°F (190°C).

Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Mix in the remaining 1/2 tablespoon of olive oil, chopped herbs, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/8 teaspoon of red pepper flakes.

Grate 1 cup of Parmesan cheese and place in a medium bowl. Add the garlic-herb mixture and mix thoroughly.

Place tablespoon-sized mounds of the cheese mixture on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon to form thin circles about 2-3 inches in diameter.

Bake for 5-7 minutes until the edges are golden brown and the centers are set. Watch carefully as they can burn quickly.

Allow the crisps to cool on the baking sheet for 1-2 minutes, then carefully transfer to a wire rack to cool completely. They will crisp up as they cool.

Store in an airtight container for up to 3 days.