Parmesan Cheese Crisps (aka frico) have never been so easy to make! These crispy wafers of cheese are great topped on a soup or salad.
A New Twist on Parmesan Cheese
What do you do when you are given a five pound bag of shredded Parmesan cheese? You make Frico! Frico is the European version of fried cheese made into a thin and crispy wafer.
A while back (meaning many years ago), one of our friends who works for a special event catering company gave me a huge five pound bag of shredded Parmesan cheese. I froze half of it but kept the other half in my refrigerator. I thought about what I could do with this lovely Parmesan cheese and I decided to make delicious Parmesan crisps. These are great on salads and soups. The only ingredient required is shredded cheese. I like to use Parmesan.
Parmesan crisps transfer ordinary Parmesan cheese into a yummy cheese wafer. They can be used as a garnish or shaped into little cups and filled with something like a dip or salad. It is perfect for an appetizer. My husband usually sneaks a few while I am making them and eats them plain.
My favorite way to eat these Parmesan crisps is in a simple salad tossed with a vinaigrette dressing then topped with the Frico. Actually, who am I kidding? My favorite way to eat these is right out of the bowl while watching a movie. And yes, I could probably eat this whole bowl!
How do you make Parmesan Cheese Crisps?
Frico are simple to make, however they must be watched closely while cooking so they do not burn. Basically, you add a little mound of Parmesan cheese to a hot pan and watch it turn into a delicious and cheesy wafer.
Another piece of cooking advice: use a non stick skillet so the cheese doesn't stick to the pan. I used a small omelet skillet and made three Parmesan crisps at a time. Use a plastic spatula to turn the crisps so both sides get melted.
This time I topped the frico with black pepper but they can be made with any type of herb or spice. Rosemary also pairs well with Parmesan cheese.
Frico Variations
- Try using a different kind of cheese! Mix the Parmesan with Asiago, Gouda or a hard cheddar. For this recipe, I would stick with a hard cheese as a soft cheese like American or Gorgonzola will not work well. The results and makeup of the crust may vary depending on the cheese, so give it a try before you fully commit.
- You may also want to vary the type of seasoning you add to your Parmesan crisps. Try some garlic salt or onion powder for an extra burst of flavor. Or, if serving with seafood, use some Old Bay or something similar.
- Have bacon bits lying around? Mix the bacon bits into the cheese while it's melting. Then, serve with roasted potato chunks and some sour cream for a new twist on the classic baked potato!
Serve Your Parmesan Crisps with These Recipes!
- Add on top of a delicious Avocado, Tomato, and Arugula Salad
- This Farmer's Market Tomato Salad would be delicious with an added crunch
- Dip them in my Super Easy Guacamole
- Sprinkle over this Classic Tomato Soup from Once Upon a Chef
- Top them on this Gluten Free Chicken Noodle Soup
Other Cheesy Recipes
- Philadelphia Cheesesteak Breakfast Sandwiches
- Pizza Grilled Cheese with Pepperoni
- Stovetop Mac and Cheese
- Pappardelle Pasta with Bacon, Egg, and Cheese
- Cheddar Bacon Puffs from The Spruce Eats
- Tortilla Chip Crusted Oven-Fried Ravioli from Half Baked Harvest
- Prosciutto and Blue Cheese pear Bites
If you like this recipe for Parmesan crisps, please give it a 5-star rating below!
RECIPE
Black Pepper and Parmesan Frico
Ingredients
- 8 ounces shredded Parmesan cheese
- fresh black pepper to taste
Instructions
- Heat a small non-stick skillet on medium heat.
- Sprinkle a thin layer of grated cheese in a circular pattern (a 2 inch circle or larger if desired) over the bottom of the pan. Cook over medium heat until the cheese has melted and formed a light crust, about 2 to 3 minutes. Carefully lift and turn the layer of cheese with a spatula. Cook until lightly golden on the 2nd side, about 30 seconds.
- Remove the Frico from the pan and set it on a plate with a paper towel.
- Sprinkle black pepper on the Frico.
- You can make little cups by draping the Frico over a shot glass if desired.
- Cool slightly before serving.
- Continue with the remaining cheese.
Notes
Nutrition
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patsy says
Oh, I love those! I haven't made them before, but will try your method when I do!
Kate says
I wish I could make our parmesean last long enough to make this. I swear I buy more every week at the store. Where does it go?????
Becca @ Amuse Your Bouche says
You had me at 'fried cheese'. These look great!
Ramona says
Perfect for my diet right now. I can have cheese!
Pam says
Love it! I could eat those babies like chips - one after another. I bet they made the salad extra delicious.
Georgia @ The Comfort of Cooking says
Ooo - what a fun idea for salad! These look wonderful, Lisa, and so creative! Thanks for sharing. You have a very nice blog and I'm so glad to have found you!
Mary says
Lisa, these sound wonderful and they are a perfect salad topper. I envy you all that cheese. I know in your hands it will not go to waste. I hope you have a great day. Blessings...Mary
Lisa says
I can't think from all the cheese and cracker goodness - love these! They look easy, too. I think my 5yo would love these.
cassie says
OH you definitely make frico with that much parmesan. I LOVE THESE!
Ann says
Wow - those look amazing! If I got a whoppin' huge bag of shredded Parmesan for keeps, I'd think it was Christmas! How lovely of your friend!
Shelby says
Yummy! You salad looks delish and I love the fried cheese!
Aggie says
Would you believe I have never made these!! I love this Lisa, ,they look perfect!! That salad under it looks pretty amazing too. Delicious!
liz says
Rosemary frico sound fabulous! Like your husband, I love to just snack on these! YUM.
teresa says
so yummy! i would eat these like chips!
Grandma Kat @ Easy Recipes Land says
Ok, this recipe looks heavenly. I love the pictures and the recipe looks simple enough. So, this weekend when my great grand children come to stay for the weekend. Well, at least two of them are coming over. I will have them help me make this delightful recipe.
Thank you so much for putting it on the web.
Take care,
Grandma Kat
XOXOXOXOXO
Mom Foodie says
You had me at cheese 😀
Amber | Bluebonnets & Brownies says
As I opened this page, I thought "what the heck is frico?" and now all I can think is, "when can I make frico?". Hunnnnngry.
marla says
I have never had this but must try it soon!
Krista says
Lovely! Crispy cheese is where it's at! I love how simple they and how they totally dress up a salad. I can't wait to make some!
Amanda says
I never knew there was a name for this. Usually, for an after school snack, I'll make a toasted cheese sandwich and deliberately let some cheese melt on the pan to make some "wafers." Well, now I know it's real name!
Amanda
softandstiffpeaks.blogspot.com
veenaazmanov says
I love it. Yummy with everything. I need to get going and grab my Bowl of soup too.
Alison says
These parmesan crisps make a simple recipe something special! Add them to salads and soups and more!
Shanna A. says
You can never go wrong with fried cheese. My entire family loved these and they can't wait until I make them again.
Bintu | Recipes From A Pantry says
These sound delicious, I can't wait to give these a try on my soup!
Traci says
Love these! No more buying them in the store...we'll make our own from now on. So easy...thanks for sharing 🙂
Bob says
You should give at least a ball park figure or range for how much black pepper to add. You chickened out there, kind of disappointed in the lack of guidance generally provided in thoughtful, caring recipes.
lisa says
Bob,
I updated the note section. I start with 1/4 teaspoon then add more black pepper if needed. Everyone has a different taste when it comes to pepper so I use different amounts depending on who I am making these for. But 1/4 teaspoon should be a good starting point.
Happy cooking!
Lisa