Preheat oven to 400 F and line a baking sheet with parchment paper.
In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily. Once cool, you can take them off the baking sheet. Enjoy!