Preheat your oven to 180°C.
In a bowl toss together the cheese and the parsley (if using).
Line a baking tray with greaseproof paper.
Place some metal cookie cutters on top of the paper.
Put a couple of pinches of the cheese/herbs mix into each cutter, not too much, just enough to be a thin layer of cheese.
Bake in the oven for 4 minutes and then remove.
Leave to cool slightly for 10 seconds, then using a palette knife pry the cheese away from the edges of each metal ring and remove the rings. WARNING: The rings will be very hot and will burn you, so use something to protect your fingers.
Sliding the palette knife under each tuile, remove them and leave on a plate to cool.
Once you have removed each tuile from its ring and the paper, place them over a rolling-pin to cool fully. This will give them the curved (pringles) shape you can see in the picture.
Once cooled, as long as you didn’t use too much cheese for each tuile, they should be hard and crispy.