or as we call them in America, Cheese Crispsimages Catherine Frederick
A Frico, known in America as a cheese crisp, hails from Italy and can be made from a variety of hard cheeses. They are commonly used as a garnish for soups or stews but pair wonderfully with a delicious glass of red wine.
- 1 ½ cups grated hard cheese (cheddar, parmesan, Asiago)
- Parchment paper or (we prefer a nonstick bakeware Silpat liner)
- Sprinkle of garlic salt, Italian herbs or spices (optional)
NOTE – Cheddar cheese crisps will be crispy on the edges and slightly chewy in the center, while parmesan or Asiago crisps will be crispy throughout.
- Adjust oven rack to lowest level and preheat oven to 400 degrees. Spoon a tablespoon of cheese onto a silicone or parchment-lined baking sheet.
- Spread the cheese into a circle and lightly pat down so the cheese is level. Repeat with remaining cheese, spacing the circles about an inch apart.
- Bake until the crisps begin to bubble and turn a light golden brown – four to six minutes. Remove, cool, enjoy.