Servings: 12 to 20
Skillet Method (Makes about 20 crisps):
1/2 pound (about 2 cups) grated Parmesan or aged Asiago Cheese
Oven Method (Makes 12 crisps):
1 cup (about 3 ounces) grated Parmesan or aged Asiago Cheese
2 teaspoons flour
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. If 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 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 glass or cup in a bowl form. Cool and fill with a salad of micro greens.
For the oven, place the rack in the middle of the oven and preheat the oven to 350°F. Line a lightly greased baking sheet with parchment paper.
Mix the Parmesan and flour together. Using a tablespoon, place mounds of the mixture on the prepared baking sheet, about 4 inches apart. Flatten the mounds into 3-inch circles. Bake the crisps 8 to 10 minutes, or until golden. Cool the crisps until completely cool on the baking sheet. Remove with a spatula. Repeat the process until all of the cheese is used.
Crisps can be prepared 2 days ahead. Store in an airtight container, separating the crisps with waxed paper.