Parmesan Crisps (Frico)
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour1 tsp
Black PepperDirections:
1
Preheat oven to 375°F
2
Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup
3
Line a large baking sheet with nonstick liner
4
Stir together cheese, flour, and pepper
5
Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed
6
Flatten each mound slightly with a metal spatula to form a 3-inch round
7
Bake frico in middle of oven until golden, about 10 minutes
8
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
9
Preheat oven to 375°F
10
Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup
11
Line a large baking sheet with nonstick liner
12
Stir together cheese, flour, and pepper
13
Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed
14
Flatten each mound slightly with a metal spatula to form a 3-inch round
15
Bake frico in middle of oven until golden, about 10 minutes
16
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