Makes about 25 Crisps
Tip: Frico Crisps are a slightly salty, crisp (and addictive) appetizer or snack. They are delicious with a glass of Prosecco or your favorite cocktail. Make a batch or two and invite some friends…or keep them for yourself! Frico can be stored for 3 days at room temperature, between layers of wax paper in an airtight container. Any broken pieces make a tasty garnish on a salad.
10-12 oz hard cheese like Parmigiano-Reggiano, Asiago or Manchego
1 Tbsp all purpose flour
Optional: 1 tsp ground red or black pepper or finely minced dried herbs (ex: rosemary, thyme, basil, marjoram)
Preheat the oven to 375 degrees F.
Coarsely shred the cheese using the largest holes on a 4-sided box grater.
Line a large baking sheet with parchment paper.
In a large bowl, stir together the shredded cheese, flour and pepper or herbs, if using. (Note: Stir cheese in the bowl between scoops to keep the flour evenly distributed.)
Scatter well-rounded tablespoons of cheese about 4 inches apart on the lined baking sheet. Do not mound the cheese or the Frico will be chewy rather than crisp.
Bake Frico on middle rack of oven until golden, about 6-8 minutes, longer if needed. Slide the parchment sheet with Frico Crisps onto a cooling rack. Use fresh sheets of parchment on baking sheet for each batch. When Frico are completely cool and crisp, carefully transfer each crisp with a thin metal spatula to a serving plate.