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["AUTHORS NOTES: Pre-shreadded parmesean is fine but powdered parmesean won't work in this recipe.", "This recipe was made to serve only one person tonight but make as much as your guests can eat.", "Know that these go quick though!", "Feel free to either omit or add seasonings to better pair your chips with your dips, spreads & appetizers.", "Know that most cheese based spreads, cheese dips and seafood spreads/ceviches are VERY low in carbs and calories so, EAT UP!", "Shread parmesean about 1/4"" thick and place in a pan.", "Sprinkle with seasonings listed.", "No oils in the pan are needed since the cheese has plenty.", "Heat pan and watch as parmesean begins to bubble and brown just slightly.", "Carefully flip cheese over with a spatula and brown cheese a bit longer on the reverse side.", "Fry about 2 or 3 minutes total.", "Don't let your parmesean completely dry out though.", "Leave some oils in it for moisture.", "Remove cheese from pan and allow it to quickly cool, and drain if necessary.", "Break larger flat cheese piece into smaller bite-sized pieces and serve immediately.", "If you want uninformed [rounded or folded over] chips, slightly crumple your fried cheese flat in any area[s] you'd like and allow to quickly dry and crisp up.", "For directions on creating your own edible serving bowls with this recipe, click on the link below.", "Enjoy!"]
