One ingredient and a little time turns what is normally considered an imperfection or a nuisance into something beautiful.
I didn't invent this technique, I think Rene Redzepi was the first person to use milk skins in a dish (correct me if I'm wrong though) and I've seen crispy milk on a few dishes in the last few years. I tried a few ways of making this and this method works the best I've found for getting consistent results.
Recipe:
Pour whole milk into a large pan (you want more surface area) simmer on the lowest setting for 15 minutes. When the skin is leathery and firm when you touch it turn off the heat and leave to sit for 15 minutes. Remove the milk skin gently and place on a dehydrator tray and dehydrate for 4--6 hours. You can also place on a silpat or parchment paper and dehydrate in your oven on its lowest setting. Break the milk skin shards apart and use as garnish and for a crunchy textural element of savoury dishes and desserts.