📝 About This Recipe
Originating from the Friuli region of Northeast Italy, these elegant Parmesan crisps are the ultimate expression of cheese in its most concentrated, crunchy form. By gently melting high-quality Parmigiano-Reggiano, you transform simple shards into lacy, golden wafers bursting with nutty, salty, and savory umami notes. They are the perfect sophisticated snack, a gluten-free cracker alternative, or a dramatic architectural garnish for gourmet plating.
🥗 Ingredients
The Cheese Base
- 2 cups Parmigiano-Reggiano (aged at least 24 months, freshly and finely grated)
- 1/2 cup Pecorino Romano (finely grated for a sharp, salty kick)
Aromatic Seasonings
- 1 teaspoon Fresh Thyme (leaves only, finely minced)
- 1/4 teaspoon Smoked Paprika (for a subtle hint of color and warmth)
- 1/2 teaspoon Black Pepper (freshly cracked, fine grind)
- 1/8 teaspoon Garlic Powder (optional, for depth of flavor)
Texture & Binding (Optional)
- 1 tablespoon All-purpose Flour (optional; helps create a sturdier, less oily crisp)
- 1 teaspoon Cornstarch (helps with extra crispness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position your oven racks in the upper and lower thirds of the oven for even heat distribution.
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2
Line two large, heavy-duty baking sheets with high-quality parchment paper or silicone baking mats (Silpats). This is crucial, as the cheese will stick to a bare pan.
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3
In a medium mixing bowl, combine the finely grated Parmigiano-Reggiano and Pecorino Romano. Use your fingers to toss them together so they are perfectly blended.
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4
Add the minced thyme, smoked paprika, black pepper, and garlic powder to the cheese mixture. If using the flour and cornstarch for extra stability, whisk them in now until evenly distributed.
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5
Using a tablespoon or a small cookie scoop, place mounds of the cheese mixture onto the prepared baking sheets, spaced at least 2 inches apart to allow for spreading.
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6
Gently pat each mound down with the back of a spoon to create a flat, even circle about 2 to 3 inches in diameter. Do not press too thin; you want a lacy but cohesive disc.
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7
Place the baking sheets in the oven and bake for 5 to 7 minutes. Watch them very closely through the oven window; they go from perfect to burnt in seconds.
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8
The crisps are ready when they are bubbling vigorously and the edges have turned a beautiful golden-brown color.
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9
Remove the pans from the oven and let the crisps sit on the baking sheet for 2 to 3 minutes. They will be soft at first but will firm up as they cool.
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10
For flat crisps, simply transfer them to a wire cooling rack using a thin offset spatula once they are firm enough to lift.
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11
OPTIONAL SHAPING: If you want to make 'taco' shapes or curved tiles, lift the warm, pliable crisps after 1 minute and drape them over a rolling pin or clean wine bottle.
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12
Allow the crisps to cool completely until they are brittle and snap easily when handled.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in cellulose which prevents the frico from melting and bonding properly. If your crisps are too oily, blot them gently with a paper towel immediately after removing them from the oven. For a spicy variation, add a pinch of cayenne pepper or crushed red pepper flakes to the dry mix. Avoid over-baking; if the cheese turns dark brown, it will develop a bitter, burnt taste that overpowers the nuttiness. Store in an airtight container at room temperature for up to 3 days, though they are best enjoyed the day they are made.
🍽️ Serving Suggestions
Serve as a sophisticated side to a classic Caesar salad or a bowl of creamy Tomato Basil soup. Pair with a crisp, dry sparkling wine like Prosecco or a sharp Champagne to cut through the richness of the fat. Use as a gluten-free 'cracker' for a charcuterie board alongside prosciutto, figs, and honey. Place a single crisp vertically into a scoop of savory panna cotta or risotto for a professional restaurant-style garnish. Crumble any broken pieces over roasted asparagus or broccoli for an instant flavor boost.