Wisconsin Parmesan Crisps
- Olive oil
- ½ pound (about 2 cups) grated Parmesan or aged Asiago Cheese
Instructions:
These aren’t the kind of snack you munch mindlessly. They’re quite rich and need to be savored.
- For the skillet, brush the bottom of a heavy, nonstick 10- to 12-inch skillet with a film of olive oil. Heat on medium until hot, not smoking. Sprinkle about 2 tablespoons of the grated cheese over the skillet bottom, forming a 4-inch round. Repeat until the skillet is filled, but not crowded, with the crisps.
- Fry until the cheese melts and the edges of the rounds are crisp. I f the crisps puff up, press down with a spatula to keep flat. After the cheese spreads, bubbles, and firms, flip over with a spatula and cook the second side until golden and crisp.Drain on a wire rack lined with paper towels, and blot lightly to remove any excess oil. Cool to room temperature.
- To form a “basket” with the crisps, shape the hot rounds (make larger, if preferred) around the bottom of a cup. Cool and fill with a salad of micro greens.