Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Grate
Parmigiano-Reggiano (10 g)
on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
Step 3
Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
Step 4
Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow them to cool completely before lifting off the parchment.
Step 5
Parmesan crisps can be stored layered with wax paper in an airtight container at room temperature for three to five days.
