- 1 cup grated Parmesan cheese
- 1 1/2 teaspoons thyme leaves (adjust to taste)
This “recipe” is so simple, we probably wouldn’t post it if it wasn’t so perfect. But Frico – Parmesan crisps – are a perfect appetizer. They are light, crispy and nutty, can be made a day (or two) ahead and pair perfectly with Champagne, wine or beer. You can make them plain or season them with almost any spice. They’re also a fabulous use for that leftover end of Parmesan hanging out in the back of your fridge.
The basic idea is to make small mounds of Parmesan, spread them out into a disk and bake them at moderate heat until they are a deep golden brown. Once they are cool, they have the consistency of potato chips and can be stored in an airtight container for a couple of days. The secret is to line your baking sheet with parchment paper or a silicone mat. If you don’t, they will almost certainly stick to the pan.
The recipe below uses a bit of thyme to enhance the crisps’ flavor, but you can use any seasoning you wish – chile powder, rosemary, black pepper, or herbs d’ Provence, for example. Some Frico recipes call for a small amount of flour as a binder, but we haven’t found it to be necessary. And, with most things Italian, the better the Parmesan you use, the better your finished product will taste!
1. Preheat oven to 350 degrees.
2. Stir together cheese and thyme.
3. Scoop out a tablespoon of the Parmesan/thyme mixture and place on a lined baking sheet; repeat until the pan is full, leaving enough room in between each pile to pat down the mounds into disks and still have about an inch in between.
4. Pat down each pile into small disks
5. Bake for about 10 minutes or until the cheese melts and turns a deep golden brown. After 5 minutes, keep an eye on them, since oven temperatures vary and they can go from brown to burnt fairly quickly.
6. Let cool and then remove from the baking sheet.
If you don’t eat them the second they come off the baking sheet, you can store them in an airtight container for several days. Placing wax paper or parchment paper between each layer of crisps will keep them from sticking to each other. Give these a try next time you need an easy appetizer! Your guests will love them!