Skip to main content
Epicurious
Gourmet

Parmesan Crisps (Frico)

4.1

(14)

You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side.

Active time: 15 min Start to finish: 30 min

Cooks' note:

Crisps can be made 3 days ahead and kept, layered between wax paper, in an airtight container at room temperature.

Recipe information

  • Yield

    Makes 12 crisps

Ingredients

1 (3-oz) piece Parmigiano-Reggiano
1 tablespoon all-purpose flour
1/4 teaspoon black pepper

Special Equipment

a nonstick bakeware liner such as a Silpat pad

Preparation

  1. Step 1

    Preheat oven to 375°F.

    Step 2

    Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.

    Step 3

    Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.

    Step 4

    Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

Nutrition Per Serving

Each (1 1/2-frico) serving about 32 calories and 2 grams fat
#### Nutritional analysis provided by Gourmet
TagsCrackerItalianEuropeanParmesanCheeseDairySideStarterSnackBrunchDinnerNut FreeVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessBakingGourmet
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.