Tuesday, August 10, 2010
Once you've grated your cheese, turn the heat under your pan up fairly high, then sprinkle the cheese in thin circles on the nonstick surface. Be careful not to pile up the cheese, or the crisps won't be very crispy—a light, lacy pattern is best. Admittedly, the cheese in this photo doesn't follow any particular pattern; if we were showing off for guests, we would make more of an effort to keep the crisps round:
Within a couple of minutes, the cheese will be melted and starting to brown. Turn down the heat to medium and let the cheese cook for just a few minutes more, until it is golden throughout. Then set the pan aside to cool; don't try lifting the cheese off it when it's still hot, or it will smoosh.
After a few minutes, your parmesan crisps will be ready. If you want to use them in a salad or as a garnish, you may want to set them where nobody can find them; they have a tendency to be scarfed up as soon as they're done.