Parmesan Crisps

Surprisingly, I’ve been sleeping much more than I expected this week.  And I feel like I’ve been in a constant food coma — we really haven’t been eating that much.  But cooking, and perhaps drinking, non-stop.  Is that what cabin fever feels like?
Anyway, it took a few tries to get the parmesan to cook nicely and curve.  No matter what they look like, they always taste good.

Shredded parmesan cheese.  Lots of it.
Sprinkle a circle of cheese onto a clean, non-stick frying pan, with the heat on low.  Let the cheese melt and then sizzle for a minute or two.  Then, using a flat metal spatula, peel off the round of cheese.  While it is still hot, lay the parmesan over a pint glass or a rolling pin, pressing it down so it cools with the round shape.  That’s it!