Cheddar Cayenne Chips

Preparation Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups. Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet. Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over). Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely. Pour off fat from skillet and wipe clean with paper towels. Make more chips in same manner. Cooks' notes:·You can make flat chips instead of curved ones by transferring them to a rack to cool instead of to a rolling pin. ·Chips can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

Preparation Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups. Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet. Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over). Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely. Pour off fat from skillet and wipe clean with paper towels. Make more chips in same manner. Cooks' notes:·You can make flat chips instead of curved ones by transferring them to a rack to cool instead of to a rolling pin. ·Chips can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.