Preheat oven to 375°F and line a baking sheet with parchment paper. Lightly grease parchment with olive oil spray to prevent sticking. Place oven rack in center position.
Finely grate Parmesan cheese using a box grater or microplane. In a small bowl, combine the grated cheese with black pepper, garlic powder, and Italian seasoning, mixing evenly.
Spoon 1 tablespoon of the cheese mixture per crisp onto the prepared baking sheet, spacing each pile about 2 inches apart. Flatten each pile gently with the back of a spoon into a thin disc about 2-3 inches wide.
Bake in the preheated oven for 5 to 7 minutes, watching closely after 5 minutes. Remove crisps when edges turn a deep golden brown and centers bubble but have not darkened.
Allow crisps to cool on the parchment paper for 5 minutes to harden and become brittle. Use a thin spatula to transfer cooled crisps to a serving plate.
