Cheese Crisps (Frico)
You may have seen cheese crisps (also called frico) made from Parmesan or cheddar cheese in stores, but why spend the money on pre-made chips when you can make them at home in minutes, using a variety of hard cheeses? You can also mix different hard cheese together like Parmesan, Asiago, Gouda, Gruyère, colby-Jack, and more and to make unique flavors, or add seasonings and very finely chopped parsley. Give it a try!
- 1 cup hard cheese finely shredded (try a mix of hard cheeses from Tucumcari Mountain Cheese Factory)
- There are two secrets to good cheese crisps: layer the cheese thinly so the frico maintain a lacy appearance, and cook them until just beginning to brown to ensure the promised salty crunch of a proper cheese crisp. You can make cheese crisps either in an oven or in a skillet on the stovetop. We've provided both methods below:
- Preheat your oven to 400 degrees F. Line a cookie sheet or two with parchment paper and place 2 tablespoons of the shredded cheese in an even circle, making sure to avoid a dense mound in the middle that will prevent your frico from crisping up uniformly. Continue making cheese circles, leaving about two inches between each one (they will spread a bit as the cheese melts). Bake for about 8 to 10 minutes, or until they are just beginning to brown.
- Warm a skillet over medium-low heat and spray or rub the skillet lightly with oil. As with oven preparation, place 2 tablespoons of the shredded cheese in an even circle, making sure to avoid a dense mound in the middle. After a few minutes, the edges will begin to harden after the cheese melts. Turn the crisps over and cook for another few minutes. Continue to flip them intermittently until they are evenly a light golden brown, then move them to a plate to cool.
- Serve your cheese crisps as simple crackers, or crumble them up into soups, salads, or even sandwiches or meatballs. You can also make them tortilla-sized and drape them over a glass immediately after they're cooked; they'll harden into a taco shape, ready for filling.
Calories: 114kcalCarbohydrates: 1gProtein: 7gFat: 9gSaturated Fat: 6gCholesterol: 30mgSodium: 175mgPotassium: 28mgSugar: 1gVitamin A: 283IUCalcium: 204mgIron: 1mg
Tried this recipe?Let us know how it was!
By Christina Keibler