170 g shredded Parmigiano-Reggiano (not too greasy)
1 heap table spoon flour
1 bunch chives finely chopped (opt)
Carefully mix all ingredients in a bowl.
Heat up a non stick pan, and with a table spoon place small island of the mix to melt (4 to 5 at a time).
The cheese should melt and lightly brown but not burn underneath.
When fully melted (no trace of flour on the top side), carefully lift each chip with a small spatula, set on a plate to cool. Start the next batch. After a mn or so transfer the chips on a serving dish.
Chips are good cold, but better warm.