Introduction
Cheese crisps, also known as 'frico' in Italian cuisine, have been a cherished recipe dating back centuries in the Friuli region of Italy. What began as a creative way to use aged cheese remnants has evolved into a modern-day keto sensation. These versatile crisps gained renewed popularity during the low-carb movement of the 2010s, offering a brilliant solution for those seeking crunchy snacks without the carbohydrates. Today, they're celebrated not just in keto circles but also in high-end restaurants, where they're often used as elegant garnishes or sophisticated appetizers.
Ingredients
• 3 cups freshly grated Parmigiano-Reggiano cheese (aged 24+ months)
• 1 cup finely shredded sharp cheddar cheese (aged 12+ months)
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder (optional)
• Pinch of cayenne pepper (optional)
Step 1:
Preheat oven to 375°F (190°C) and line baking sheet with silicone mat or parchment paper
Step 2:
In a mixing bowl, combine freshly grated Parmigiano-Reggiano, cheddar cheese, black pepper, and if using, garlic powder and cayenne pepper
Step 3:
Place 1 tablespoon mounds of cheese mixture on prepared baking sheet, spacing them 2 inches apart
Step 4:
Gently flatten each mound into a 2-inch circle
Step 5:
Bake for 6-8 minutes until golden brown and lacy in appearance
Step 6:
Let cool on baking sheet for 2-3 minutes until firm before transferring to cooling rack
Q: Why aren't my cheese crisps getting crispy?
A: Ensure you're using freshly grated cheese and that the oven is fully preheated to 375°F before baking
Q: Can I make these ahead of time?
A: Yes, they can be made up to 3 days in advance and stored in an airtight container at room temperature
Q: Why did my cheese crisps stick to the paper?
A: Make sure you're using parchment paper or a silicone mat, not wax paper, and allow them to cool completely before removing
• For best results, grate cheese fresh just before using - pre-shredded cheese contains anti-caking agents that affect melting.
• Cheese should be very cold when grating for best texture.
• Pecorino Romano can substitute for up to half of the Parmesan.
• Contains dairy - not suitable for lactose-intolerant individuals.
• Store-bought finely grated Parmesan can be used but will produce less crispy results.
• Let cheese come to room temperature for 10 minutes before baking for more even melting.
Serve at room temperature as a snack, appetizer, or garnish for soups and salads
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate as this will affect the texture
Prepare multiple baking sheets in advance to streamline the baking process. Each batch takes only 6-8 minutes
- Ensure cheese is very cold when grating for best results
- Watch carefully during last minute of baking as crisps can burn quickly
- Allow crisps to cool completely before stacking or storing
Try adding finely chopped fresh herbs like rosemary or thyme, or experiment with different cheese combinations like Asiago or Gruyere
Pair with dry white wine, prosecco, or light beer. Excellent with tomato soup or as a Caesar salad garnish
Year-round
Contains dairy (Parmigiano-Reggiano and cheddar cheese). Suitable for gluten-free and keto diets
