These parmesan crisps, or frico, can be served as an appetizer at cocktail parties or put on sandwiches in place of a slice of cheese. This is an easy gluten-free appetizer recipe that can be made a few days ahead.
Author: Fine Foods Blog
Preheat the oven to 400 degrees F (205 degrees C).
Parmigiano-Reggiano (2 Tbsp)
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.
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.
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.
Parmesan crisps can be stored layered with wax paper in an airtight container at room temperature for three to five days.
You must use the real parmigiano reggiano for this recipe. NOT the stuff in the canister.
The other thing you must do is grate it yourself, and you need to use a box grater. I tried using a microplane but two things happened. One, it takes a heck of a lot longer to grate enough cheese on a microplane to make these. Two, they just didn’t have the same lacy texture.
Nutrition Per Serving
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