Frico (cheese crisps)
These cheese crisps can be made in a non-stick sauté pan one by one, but it's more efficient to make them in batches on baking sheets in the oven.
Write a review
Amount Per Serving
Calories from Fat 32
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup finely shredded or grated (not chopped) Parmigiano-Reggiano (you can also try Asiago, aged Cheddar, aged Gouda, Manchego, or another hard cheese)
- 1/2 tsp. lightly toasted crushed cumin seed or fennel seed (or another spice if you like)
- Heat the oven to 375°F.
- Cover two large baking sheets with parchment.
- Combine the cheese and spice.
- Sprinkle 2 tablespoons of the mixture to form a 4- to 4-1/2 inch round. Spread the cheese evenly with a fork.
- Repeat with the rest of the mixture, leaving 2 inches between each round.
- Bake each sheet (one at a time) until the crisps just begin to color, 6 to 8 minutes. Don't let them fully brown or the cheese will be bitter.
- Use a spatula to lift the edges of the crisps and loosen them from the pan.
- Remove the crisps and immediately lay them over a rolling pin or the side of a bottle to give them a curved shape, or for a flat 'frico', just transfer to paper towels. When cooled, store the crisps in an airtight container for up to two days
- The goal is to let the cheese melt to create a texture that's lacy but that still holds together, so be sure to sprinkle the cheese lightly. Serve as an hors d'oeuvre or to garnish a green salad.
Simon Rochester http://www.simonrochester.co.uk/