Frico (Cheese Crisps) Recipe

Frico (Cheese Crisps) Recipe

Makes 8 crisps

• 1 cup finely shredded or grated Parmigiano-Reggiano (you can also try Asiago, aged Cheddar, aged Gouda, Manchego, or another hard cheese)
• 1/2 tsp. lightly toasted crushed cumin seeds or fennel seeds (or another spice if you like)

These cheese crisps can be made in a nonstick sauté pan one by one, but it’s more efficient to make them in batches on baking sheets in the oven. The goal is to let the cheese melt to create a texture that’s lacy but that still holds together, so be sure to sprinkle the cheese lightly

• Heat the oven to 375°F. Cover 2 large baking sheets with parchment. Combine the cheese and spice. Sprinkle 2 Tbs. of the mixture on the parchment to form a 4- to 41/2-inch round. Spread the cheese evenly with a fork. Repeat with the rest of the mixture, leaving 2 inches between each round.
• Bake each sheet (one at a time) until the crisps just begin to color, 6 to 8 minutes. Don’t let them fully brown or the cheese will be bitter. Use a spatula to lift the edges of the crisps and loosen them from the pan. Remove the crisps and immediately lay them over a rolling pin or the side of a bottle to give
  them a curved shape. Or for a flat frico, just transfer to paper towels. When cooled, store the crisps in an airtight container for up to 2 days.

PER SERVING:

• 70 CALORIES
• 5G PROTEIN
• 1G CARB
• 5G TOTAL FAT
• 3G SAT FAT
• 1G MONO FAT
• 0G POLY FAT
• 15MG CHOL
• 45MG SODIUM
• 0G FIBER