- Heat the oven to 350°F. Take a cookie sheet and line it with foil then spread a little oil on it. Put a sheet of phyllo on slab then grease it slightly using olive oil. Scatter a little amount of Parmesan and also dried thyme. Place the second sheet of phyllo on it. Repeat the same procedure. Place remaining sheets and spread slightly with more oil.
- Using a fine knife cut phyllo pastry’s pile in half along the length then cut every square in triangles.
- Take triangles and set them on a cookie sheet, compressing them a little bit. Keeping a little distance between them, bake them for 6 to 8 minutes till golden and crunchy. Let them cool a little bit and then place them in an airtight jar. When you want to serve reheat in oven to make them crispy.