How to Make Cheese Crisps and What to Use Them For
Updated: May 19, 2023It's so easy to make a batch of cheese crisps—and they are crunchy low-carb heaven.
Cheese snacks abound. You’ve got your Cheez-Its, your Goldfish, your Cheetos. And if you’re like me, you love all of them. The purest, most unadulterated cheese snack of all, though, existed long before any of these processed favorites—and it’s called frico.
The Italian specialty has been around for generations, but thanks to the keto diet and the newfound call to know what’s in our food, it’s back in the mainstream.
What Are Cheese Crisps?
You’d think coming from an Italian family, I would have heard about frico, aka cheese crisps, much sooner. Cheese crisps are pieces of lacy fried cheese that can be formed into bowls, chips or a crunchy garnish. Hailing from Northeast Italy, the dish—along with a softer version carrying the same name—has been passed down from one generation to the next. Where have I been?!
You can use any hard cheese, such as Parmesan, Asiago or aged cheddar. These varieties retain enough of their shape to create a “lacy” texture but melt enough that the crisp holds together.
Discover more ways to use shredded cheese.
How to Make Cheese Crisps
Despite being so simple, frico can be made more than one way. Pick whatever appliance is best for you and get crisping!
How to Make Cheese Crisps on the Stove
For the skillet method, you’ll make the cheese crisps one by one. Spread 2 tablespoons finely shredded cheese into a 4-inch circle; cook until the edges are a light golden brown, about 1-2 minutes. Remove to a paper towel-lined cutting board to cool.
How to Make Cheese Crisps in the Oven
Preheat your oven to 375°F. Cover a baking sheet with parchment paper. Sprinkle 2 tablespoons finely shredded cheese into a 4-inch circle, making sure the cheese is spread evenly. Repeat. Leaving about 2 inches between each circle, bake until the crisps barely begin to brown, 6-8 minutes. Remove to a paper towel-lined cutting board to cool.
How to Make Cheese Crisps in the Air Fryer
Line air-fryer basket with parchment. Spread 2 tablespoons finely shredded cheese to create a 4-inch circle in the center of the parchment. Cook at 375° for 5 minutes, occasionally checking for doneness. Let cool on a paper towel-lined cutting board.
I usually err on the “well done” side when baking because I like things to be toasty brown. But frico is the exception—too-brown cheese tends to have an unpleasant charred flavor.
Can’t get enough cheese? You’ll want to check out the cheesiest recipes we’ve ever made.
How to Make Cheese Crisps Your Own
Savory, tangy, salty cheese, crisped up any number of ways, is perfectly satisfying all on its own. But if you feel compelled to add some flair, whether it’s for a fancy-feeling party snack or a complementary soup topper, here are some flavor variations to try.
Sun-Dried Tomato Cheese Crisps
Stir 2 tablespoons finely chopped sun-dried tomatoes and 1/2 teaspoon dried thyme into shredded Parmesan cheese before adding it to the baking sheet, skillet or air-fryer basket. Prepare the frico as directed.
Apple-Pepper Cheese Crisps
Stir 2 tablespoons finely chopped dried apples and 1/2 teaspoon freshly cracked black pepper into shredded aged cheddar cheese before adding it to the baking sheet, skillet or air-fryer basket. Prepare the frico as directed.
What Can You Do with Them?
Better to ask what you can’t do with them. Frico has nearly endless potential depending on the type of cheese you use, the herbs or spices you add, or the shape you choose.
- Make coin-sized disks to toss on a salad or into a bowl of soup
- Roll them into tubes to create an appetizer
- Drape them over glasses to make Pringles-style chips
- Shape them inside muffin tins or over inverted bowls to make cups or taco shells
The crisps should keep in an air-tight container for a couple of days, so prep a batch in advance!
Are Cheese Crisps Keto?
Absolutely! If you keep your cheese crisps straightforward (i.e. just shredded cheese), then they certainly fit within the popular diet’s stipulations. Most cheeses, including Parmesan, Asiago, Manchego and cheddar, are low in carbs and high in fat, making them ultra keto-friendly.
The Best Soups for Your Crisps
Classic French Onion Soup
French onion soup—a staple French recipe—is the ultimate in comfort food: exploding with flavor and covered in gooey melted cheese. If you don't have oven-safe soup ramekins, add the bread and cheese to the bowl first, then ladle the hot soup on top so that the cheese melts.
Satisfying Tomato Soup
It wouldn't feel right making it all the way through fall without eating at least one grilled cheese sandwich alongside a bowl of tomato soup for dipping.
Hearty Beef and Barley Soup
This hearty beef and barley soup is a favorite dinner all year round, but come fall, its familiar taste feels more comforting than ever. Though this is a meal all unto itself, it's nice to eat with warm buttered brown bread on the side.
Tex-Mex Chili
Need to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. Enjoy your chili with a serious kick? Chop up one or two chipotle peppers packed in adobo and stir in while the chili simmers.
Lemony Chicken Noodle Soup
This isn't Grandma's chicken soup, but it's comforting in a whole new way. The lemon juice gives this easy soup enough zip to make it interesting, and dried basil adds a pop of bright flavor without the need for fresh herbs.
Pretty Autumn Soup
Carrots, squash and sweet potato combine to make a healthy and colorful soup that, true to its name, is quite pretty! Swirl the top with sour cream (or an appropriate sour cream substitute), and sprinkle with sesame seeds, minced chives, finely chopped nuts, crispy fried shallots or anything else you and your family might like. Want more healthy soup recipes? Try these low-carb soups for chilly nights.
Grandmother’s Southern Chicken ‘n’ Dumplings
This homespun recipe is a classic example of how to feed a large family with a single chicken. (And plenty of dumplings made from scratch!) Save this recipe for a chilly weekend when you have plenty of time to make hand-rolled dumplings from scratch and let the soup simmer on the stove all day. In the mood for more classics? Try these old-fashioned soups, stews and chilis.
Mulligatawny Soup
Mulligatawny soup is a comforting dish that marries both Indian and British ingredients, and it's sure to tantalize your tastebuds. It's fragrant, creamy, mildly spicy and simply incredible.
White Bean Chicken Chili
White bean chili is a great alternative to the classic red. It has a little heat, but it's not overpowering. Serve this with cheddar biscuits or warmed tortillas.
Taco Twist Soup
The fun, family-friendly twist in this taco soup is the spiral pasta, which does more than look good. This pasta shape captures bits of tomatoes, beans and other soup ingredients, making sure that every single bite is hearty, flavorful and filling.
Cheesy Wild Rice Soup
It takes some time to cook wild rice, so to get a pot of soup on the table on busy fall nights, this recipe uses a quick-cooking boxed wild and long grain rice mix instead. To save even more time, this semi-homemade meal is built with a base of can of condensed cream of potato soup.
Upstate Minestrone Soup
This vegetable-packed recipe hails from upstate New York, which has a long tradition of Italian-American comfort food recipes like chicken riggies and spiedis. Serve this soup alongside a loaf of cheesy Parmesan garlic bread for dipping!
Vegan Squash Soup with Naan Croutons
This butternut squash soup is so full of flavor that you won't miss the meat or dairy. The added can of pumpkin helps make the soup creamy and smooth, while the coconut milk adds a light sweetness. If you can't find naan at your local supermarket, pita chips work just as well.
Autumn Pumpkin Chili
The mellow taste of ground turkey works wonderfully in this fall-inspired chili, allowing the flavor of canned pumpkin to shine a bit brighter. Chili powder adds a nice touch of smokiness; you can add more if you want extra heat, or stir in other warm spices like cumin or cinnamon for extra oomph.
Homemade Chicken and Rice Soup
This basic recipe for chicken and rice soup hits the spot on cold days, and it's easy to adapt to your personal tastes. Try adding chopped leafy greens for extra flavor (and nutrition), or using another ready-made spice blend in place of the poultry seasoning.
Cream of Cauliflower Soup
By using frozen cauliflower instead of fresh, this lightly cheesy soup goes from the stove to the table in less than 10 minutes. Even better, the only real prep you need to do is chop up some green onions—once those have been sauteed in a bit of butter, simply add the rest of the ingredients, simmer, stir and serve!
Corn Chowder with Dumplings
This is a spiced-up version of comforting corn chowder, getting an extra kick from canned chipotle peppers. The addition of easy-to-make cheddar and cornmeal dumplings turns this familiar dish into something special, and it tastes spectacular.
Baked Potato Soup
This creamy fall soup is not only delicious, but also scaled down to make an amount that's perfect for two—or served in cups as a side dish for hot sandwiches.
Spiced Split Pea Soup
A hint of curry adds the perfect amount of kick to this family-pleasing fall soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. Serve with a basket of pita bread that's been warmed in the microwave or oven, then brushed with flavored butter.
Cheesy Broccoli Soup in a Bread Bowl
This creamy, cheesy broccoli soup tastes just like the one served at Panera! For a full-on copycat experience, serve this soup in homemade bread bowls; even if you choose not to bake your bread from scratch, our bread bowl recipe has detailed instructions on how to cut a storebought loaf of bread into an edible vessel for soup.
Sausage and Spinach Tortellini Soup
Once you've got the method for this easy soup down, you can switch things up to make the recipe all your own! Swap out the pork sausage for chicken or turkey sausage, or even ground beef. Try any variety of tortellini—or use ravioli. For even more flavor, add a can of chopped or pureed tomatoes along with the broth.
Curried Squash Soup
Cayenne pepper gives a little kick to this pretty curried squash soup. It can be made several days ahead to fit a busy schedule, then reheated as needed, making it ideal for a big-batch dinner meal plan. Enjoy the leftovers as a work-from-home lunch, or double the recipe and have it for dinner twice in one week!
White Chili with a Kick
Store-bought rotisserie chicken makes this spicy chili easy, but you could also make rotisserie chicken at home. Serve it with any toppings you like putting on chili, tacos or burritos; like sour cream, green onions, shredded cheese, sliced avocados or a zippy homemade salsa.
Slow-Cooked Lasagna Soup
In the mood for lasagna, but not in the mood for all the work involved? Instead of making this layered and baked pasta the old-fashioned way, whip up this easy slow cooker soup that uses all the right ingredients to deliver the same great taste in a fraction of the time.
Cream of Turkey and Wild Rice Soup
Fun food fact: Wild rice isn't technically rice at all! It's actually a seed from North American aquatic grasses and is packed with nutrients like fiber and protein. This simple, mellow turkey soup recipe lets wild rice's naturally nutty flavor shine.
Pumpkin-Coconut Soup
The combo of coconut milk and hard winter squash like pumpkin is popular all over the world, from the Caribbean to Africa and Southeast Asia. Once you taste this simple vegan pumpkin soup, you'll understand why.
Lemony Mushroom-Orzo Soup for Two
This is a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and the lemon delivers on its subtle flavor.
Firehouse Chili
Need to feed a crowd? This recipe comes from a real firehouse cook, who would make this chili for 10 men. If it can fill up a house of extra-hungry firefighters, it'll fill up everyone in your house, too!
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. This recipe also makes a great first course before a warm and cozy fall dinner.
Chicken Gnocchi Pesto Soup
This semi-homemade soup is a real stunner! Even though it tastes like something that took all day to cook, it comes together in almost no time at all thanks to jarred Alfredo sauce, ready-to-eat rotisserie chicken and premade pesto.
Carrot Soup with Orange & Tarragon
A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at many of my celebrations. Try sprinkling individual bowls with fresh tarragon before serving; here's how to chop tarragon and other fresh herbs.
Roasted Parsnip and Pear Soup
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this autumn soup. Don't skip the spiced pear topping; it's the best part!
Slow-Cooker Sweet Potato Soup
You can top this creamy soup with anything your heart desires, so it's a great make-ahead dish that you can enjoy several days in a row without ever having to eat it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together this slow cooker soup on a weekday morning.
Quick Golden Squash Soup
It can be difficult to safely peel and cut whole winter squash, so if you're not confident in your knife skills (or if you simply don't feel like doing it), spend a little more on precut butternut squash to make this quick fall soup. The shortcut is well worth it.
Chicken & Broccoli Rabe Soup with Tortellini
With chicken, pasta and a bold tomato broth, this hearty soup is like a big hug in a bowl. If you have difficulty finding bitter broccoli rabe in your local supermarket, substitute another dark leafy green, like kale or collard greens.
Turkey Gnocchi Soup
For an Italian-inspired twist on classic turkey noodle soup, swap out egg noodles for pillowy potato gnocchi! There's so many different ways to make this soup recipe your own; try adding a can of crushed tomatoes, doubling down on the Parmesan cheese or stirring in a heap of chopped fresh basil or homemade pesto.
Simple Salmon Chowder
For this chowder, you can purchase fresh or frozen salmon, cook it at home, then add it to the chowder as directed. As a quick option, you can use canned salmon, cooked salmon from the prepared foods case of the deli or even smoked salmon fillet.
Mushroom Corn Chowder
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with warm crusty bread; if you'd like to make a homemade loaf, try this recipe for Dutch oven-baked bread.
Creamy Vegetable Chowder
Looking for a healthy, hearty fall recipe that's easy to meal prep? This rich, comforting soup recipe can easily be doubled or tripled. You can lower the fat content by using turkey bacon, vegetable broth and skim milk. It's delicious either way.
Moroccan Cauliflower and Almond Soup
Trying to reduce the amount of meat and dairy in your diet? This healthy North African-spiced cauliflower and almond soup tastes so blissfully rich and decadent, no one will guess (or care!) that it's 100% vegan. Try these low-sodium soups if you're looking for more healthy soup recipes.
Enchilada Chicken Soup
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe super simple. Use mild green chilies if they suit your taste, or try a spicier variety to give the soup more kick. For added crunch, top each bowl with a handful of homemade tortilla chips.
Cabbage Barley Soup
Cabbage is affordable, plentiful, highly nutritious and delicious, making it just about perfect for hearty fall soups! In addition to barley, this cabbage soup recipe also contains lentils, which means lots of flavor, fiber and protein.
Chicken Wild Rice Soup
This recipe is popular in Minnesota, where wild rice grows in abundance and is popular in recipes. For even more authentic Midwestern flavor, this soup contains another ingredient that's common in Midwestern cooking: a can of cream of mushroom soup!
Quick Ham and Bean Soup
This recipe is a great way to use up leftover ham. If you don't want to wait for leftovers (or aren't planning to roast a ham anytime soon), use ham steaks from your supermarket's meat department or ask the deli counter to cut you extra-thick slices of your favorite brand of ham.
Pressure-Cooker Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash.
Red Curry Carrot Soup
With its mix of delicious colors, textures and flavors, this easy Thai-inspired soup made with instant ramen noodles is something special. The addition of frozen meatballs makes it hearty enough to serve as a light entree.
Butternut Squash Chili
You can add squash to chili for a tasty take on the classic recipe. To find a ripe butternut squash at the store or farmers market, look for one that's hard and heavy. The skin should have a matte finish with a dark beige color—no green streaks. After enjoying these fall soups, enjoy a fall dessert with any of these fall baking recipes.
Originally Published: November 28, 2018
