Melt grated parmesan cheese in a non-stick pan. Cool the mat of melted cheese. When crisp, crack into chips. Or so Speedy heard David Rocco say in an episode of La Dolce Vita. Unfortunately, our melted parmesan did not turn crisp and we tore, rather than cracked, the melted cheese to break it into small pieces. Still delicious though and a wonderful accompaniment for cabernet sauvignon.
If you want to read the accompanying story about the cabernet sauvignon, click here.