Set a non-stick frying pan to medium heat, and sprinkle the parmesan cheese onto the surface in an even layer. Once it starts to bubble, cook for about 1 minute 30 seconds, then remove the pan from the heat. Allow it to cool completely in the pan, about 20 minutes.

Remove it from the pan and place it on some paper towel to absorb any excess oil. Then transfer it to a cutting board and using a rilakkuma cookie cutter, or a knife, cut out little rilakkuma faces from the cheese. Then cut out Rilakkuma’s eyes and mouth out of the dried nori seaweed and stick them onto the crisps. The residual oil should allow the nori to stick to the crisps.