📝 About This Recipe
Originating from the Friuli region of Northeast Italy, these elegant Parmesan Crisps, or 'Frico,' are the ultimate expression of cheese in its most decadent form. By gently melting high-quality Parmigiano-Reggiano until it lacefully caramelizes, you create a snack that is impossibly crunchy, intensely savory, and naturally gluten-free. This version elevates the classic with a hint of aromatic herbs and spice, making them a sophisticated addition to any charcuterie board or a standalone snack that defies expectations.
🥗 Ingredients
The Cheese Base
- 2 cups Parmigiano-Reggiano (freshly grated, aged at least 24 months for best flavor)
- 1/2 cup Pecorino Romano (finely grated for a sharp, salty kick)
Aromatic Enhancements
- 1 teaspoon Fresh Thyme (leaves only, finely minced)
- 1/2 teaspoon Fresh Rosemary (finely minced)
- 1/4 teaspoon Smoked Paprika (for a subtle depth and color)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Garlic Powder (just a hint for savory complexity)
Optional Toppings
- 1 teaspoon Nigella Seeds (for visual contrast and nutty flavor)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the rack in the center of the oven to ensure even heat distribution for the delicate cheese.
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2
Line two large, flat baking sheets with high-quality parchment paper or silicone baking mats. This is crucial as the cheese will stick to a bare pan.
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3
In a medium mixing bowl, combine the grated Parmigiano-Reggiano and Pecorino Romano. Use your fingers to toss them together, ensuring they are well-blended.
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4
Add the minced thyme, rosemary, smoked paprika, garlic powder, and cracked black pepper to the cheese mixture. Toss thoroughly so the aromatics are evenly distributed.
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5
Using a tablespoon measure, scoop a level tablespoon of the cheese mixture and place it onto the prepared baking sheet.
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6
Repeat the process, leaving at least 2 inches of space between each mound. The cheese will spread significantly as it melts.
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7
Gently pat down each mound with the back of a spoon to create an even circle roughly 2.5 inches in diameter. Avoid making them too thin in the center.
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8
If using, sprinkle a tiny pinch of nigella seeds or red chili flakes over the center of each circle for an aesthetic touch.
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9
Place one sheet at a time into the oven. Bake for 5 to 7 minutes. Watch them like a hawk—they transition from golden to burnt very quickly.
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10
Remove from the oven when the edges are golden brown and the centers are bubbling but no longer liquid.
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11
Let the crisps cool on the baking sheet for 2-3 minutes. This allows them to firm up so they can be moved without breaking.
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12
Using a thin offset spatula, gently lift the crisps and transfer them to a wire cooling rack to finish hardening and become perfectly brittle.
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13
Repeat with the remaining cheese mixture on the second baking sheet.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the frico from lacing properly. If you want to make 'frico bowls,' immediately drape the warm crisps over a greased muffin tin or small bowl while still pliable. Ensure your herbs are completely dry before mincing; any moisture can cause the cheese to steam rather than crisp. If the crisps feel greasy, gently blot them with a paper towel while they are still warm to remove excess oil. 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 garnish atop a velvety Roasted Tomato Basil Soup. Pair with a crisp glass of Prosecco or a dry Sauvignon Blanc to cut through the richness of the fat. Arrange on a charcuterie board alongside Prosciutto di Parma, honeycomb, and fresh figs. Use as a gluten-free 'cracker' for a dollop of goat cheese and a drizzle of balsamic glaze. Crush any broken pieces over a Caesar salad for an intense flavor boost instead of traditional croutons.