Yield: Makes 8 crisps
Category: Starter / Garnish / Snack

Frico are thin, crisp rounds of baked cheese originating from Italy. When properly baked, they develop a delicate lace-like texture that is crunchy yet slightly pliable when warm, allowing them to be shaped.

Ingredients

• 1 cup finely shredded or grated Parmigiano-Reggiano
  (You may substitute aged Asiago, sharp cheddar, aged Gouda, Manchego, or another firm aged cheese.)
• ½ teaspoon lightly toasted crushed cumin seeds or fennel seeds
  (Optional – or use another spice of choice.)

Chef’s Note

These cheese crisps may be prepared in a nonstick sauté pan one at a time, but baking in batches on sheet trays is more efficient. The key technique is to sprinkle the cheese lightly so it melts evenly and forms a lacy structure that still holds together.

Equipment

• 2 large baking sheets
• Parchment paper
• Spatula
• Cooling rack or bottle (for shaping curved crisps)

Method

1. Preheat and Prepare

Preheat the oven to 375°F (190°C).
Line two large baking sheets with parchment paper.

In a small bowl, combine the grated cheese with the crushed cumin or fennel seeds.

2. Form the Rounds

Spoon 2 tablespoons of the cheese mixture onto the parchment to form a 4 to 4½-inch round.

Spread the cheese evenly with a fork to create a thin, uniform layer.

Repeat with remaining cheese, spacing rounds about 2 inches apart to allow spreading.

3. Bake

Bake one sheet at a time until the crisps begin to turn lightly golden around the edges, about 6 to 8 minutes.

Do not allow them to fully brown, as the cheese can become bitter.

The edges should be golden while the centers remain pale and lacy.

4. Shape (Optional)

Remove from oven and let cool for about 1 minute, just until firm enough to lift.

Using a spatula, carefully remove each crisp:

• For curved crisps: Immediately drape over a rolling pin or the side of a bottle.
• For flat crisps: Transfer directly to a cooling rack.

Allow to cool completely until crisp.

5. Storage

Once fully cooled, store in an airtight container for up to 2 days.

Nutritional Information (Per Crisp Approx.)

• 70 Calories
• 5g Protein
• 1g Carbohydrates
• 5g Total Fat
• 3g Saturated Fat
• 1g Monounsaturated Fat
• 0g Polyunsaturated Fat
• 15mg Cholesterol
• 45mg Sodium
• 0g Fiber

Professional Applications

Frico can be used as:

• A garnish for soups or risottos
• A crisp base for small appetizers
• A salad topper
• A wine accompaniment
• A decorative element in fine dining plating

Culinary Tips for Perfection

• Use freshly grated cheese for best melting quality.
• Avoid pre-shredded cheese (anti-caking agents prevent proper lace formation).
• Keep rounds thin for crisp texture.
• Watch closely during baking — color changes quickly in the final minute.