Parmesan crisps: finely shredded best-quality parmesan, heated in a thin, even layer in a nonstick skillet till bubbling and light golden on the bottom. Remove from heat and let settle and firm up just until you can slide a heat-proof rubber spatula underneath and turn cheese over. Put back over medium flame until golden on other side (lift with spatula to check). Let settle then remove to wire rack to cool and crisp. Break into shards and serve as salad garnish or as bar-food-snack. So delish!
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