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Frico (Cheese Crisps)

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Test Kitchen Approved
Total Time

Prep: 5 min. Cook: 5 min./batch

Makes

4 servings

Updated: Sep. 12, 2023
There is something so elegant about this classic northern Italian crisp. And like so many amazing Italian dishes, frico is insanely simple to prepare. Buy the best cheese you can find—its flavor is really going to shine! —James Schend, Dairy Freed
Frico (Cheese Crisps)
Frico (Cheese Crisps) Recipe photo by Taste of Home
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Ingredients

  • 1 cup shredded Parmesan, aged cheddar or Manchego cheese

Directions

  1. In batches, sprinkle 1/4 cup Parmesan into large nonstick skillet; heat over medium heat. Cook until melted and edges start to brown, 3-4 minutes. Flip; cook 30 seconds. Transfer to a paper towel-lined cutting board to cool.
Frico Tips

How else can you shape frico?

The great thing about frico is you can shape it into just about anything you have in mind. An easy option is to immediately drape the frico over a rolling pin as soon as it comes out of the skillet. In a few minutes, it will harden into an arc shape, similar to a Pringle chip. Flip a muffin tin upside down and drape frico over the inverted cups to form little baskets, perfect for holding salads or grapes for a charcuterie board.

How can you serve frico?

Serve frico as a creative appetizer that’s easy and quick to make. As a flat disc, you can add any number of your favorite toppings, just like a cracker or crostini. You can also crumble them up and add them to a salad. And while they may look elegant, they're so simple to make you can bring them along on a hike or a picnic.

How should you store frico?

Humidity is the enemy of frico. They’ll stay crisp for a few hours if you store them in an airtight container. After that, you may notice them start to get a little chewy and soggy. Good thing they only take minutes to make.

—James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1 crisp: 83 calories, 5g fat (3g saturated fat), 14mg cholesterol, 339mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein.