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These one-ingredient lacy cheese crackers are more impressive than any cheese board.


  • 16 tablespoons finely grated Parmesan or Grana Padano cheese

Recipe Preparation

Special equipment:

  • A silicone baking mat (such as a Silpat)


  • Preheat oven to 375°. Line a large rimmed baking sheet with silicone mat.

  • Working in 2 batches, scoop 8 mounds of cheese (1 Tbsp. per mound) onto mat, spreading each mound about 3” wide and spacing at least 1” apart.

  • Bake cheese until light brown and melted, 5–6 minutes (check occasionally while baking so it won’t turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

Recipe by Jenny Rosenstrach,

Nutritional Content

1 serving contains:Calories (kcal) 70Fat (g) 4.5Saturated Fat (g) 3Cholesterol (mg) 15.Carbohydrates (g) 0Dietary Fiber (g) 0Total Sugars (g) 0Protein (g) 6Sodium (mg) 240Reviews Section


Cheese simply grated into a hot pan could turn into a sticky mess, but we found that using a nonstick skillet allowed us to cook the frico without adding butter or oil. We discovered that it was easy to turn the frico to the other side once the first side was browned if we first took the skillet off the heat the slightly cooled cheese didn’t stretch or tear when we flipped it. Turning the heat down to cook the second side gave the best results a pan that was too hot turns the cheese bitter. Many recipes suggest Parmesan as a substitute for Montasio, but we found Asiago cheese to be a better stand-in—though the real thing is even better.

[Ed. Note: America’s Test Kitchen Jack Bishop talks more about frico and other cheese-related topics and techniques in this interview with Managing Producer Sally Swift.]


1 pound Asiago cheese aged and finely grated, or Montasio

Sprinkle 2 ounces (about 1/2 cup) grated cheese over the bottom of a 10-inch nonstick skillet set over medium-high heat. Use a heat-resistant rubber spatula or wooden spoon to tidy the lacy outer edges of the cheese. Cook, shaking the pan occasionally to ensure an even distribution of the cheese over the pan bottom, until the edges are lacy and toasted, about 4 minutes. Remove the pan from the heat and allow the cheese to set for about 30 seconds. Using a fork and a heatproof spatula, carefully flip the cheese wafer and return the pan to medium heat. Cook until the second side is golden brown, about 2 minutes. Slide the cheese wafer out of the pan and transfer to a plate. Repeat with the remaining cheese. Serve the frico within 1 hour.

1. After sprinkling the cheese into the skillet, use a heat-resistant spatula or wooden spoon to gently push the scattered shreds of cheese around the edges inward to form a tidy rim.

2. Once the first side is browned, remove the pan from the heat and let cool for 30 seconds to allow the frico to firm slightly. Using a fork and a heatproof spatula, carefully flip the cheese wafer and return the pan to medium heat to cook the second side.

Note from the Test Kitchen: Serve frico with drinks and a bowl of marinated olives or marinated sun-dried tomatoes.

  • Nutritional Sample Size per crisp
  • Calories (kcal) : 80
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 115
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 5
  • Heat the oven to 375°F. Cover two large baking sheets with parchment. Combine the cheese and spice. Sprinkle 2 tablespoons of the mixture to form a 4- to 4-1/2 inch round. Spread the cheese evenly with a fork. Repeat with the rest of the mixture, leaving 2 inches between each round. Bake each sheet (one at a time) until the crisps just begin to color, 6 to 8 minutes. Don’t let them fully brown or the cheese will be bitter. Use a spatula to lift the edges of the crisps and loosen them from the pan. Remove the crisps and immediately lay them over a rolling pin or the side of a bottle to give them a curved shape. Or for a flat frico, just transfer to paper towels. When cooled, store the crisps in an airtight container for up to two days.

Recipe Notes

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Thank you so much for this. 😊

You can quickly pan fry these I always just slice off the block. Quick and easy

Just was thinking about this was great and easy and cost less money than the Parmesan crisps that were really small I paid $4 for a small bag thank you

Yummy! Iceland has a product called "Lava Cheese" that is basically THIS. Fried cheese, nothing else added other than maybe spices. they have a cheddar, smoked, and chili version. Sold with other chips/crackers in stores around Iceland. We can make our own!

I place the cheese in a single layer on a cookie sheet with parchment paper. Bake 350 for just a few minutes. Cut into any shape with pizza cutter

Love these so does granddaughter who is 8. My favorite is smoked provolone and Swiss.Great for low carb to replace bread.

Great to see the nutritional info. As I recently developed gallbladder disease I was looking for a lower fat way to do these. I put cheddar slices in the pan, melted on medium heat until the oil separated, poured that off. Continued to cook until golden on the edges, cooled. When removed, it was crispy, lower fat, and didn't bother my GB.

Don't use pre-shredded cheese for best results. Get a big block of cheese and grate it yourself (it's actually cheaper too that way). This is a great snack for low-carbers!

You can make cheese crisps more quickly in the microwave. Cut 2 slices of cheddar cheese into quarters or eighths and arrange in circle on parchment paper and microwave on high for 1 1/2 to 2 minutes. Monterrey Jack, Pepper Jack, and Swiss cheese work as well. Provolone does not crisp well. Enjoy. You can also nuke 14 pepperoni slices (on parchment paper) for 1 1/2 to 2 minutes for meat chips.

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I would remove these with a metal spatula as soon as removed from the oven

I understand Frico is traditionally served in Venice to celebrate the Feast of St. Lucy. Can't wait to try these.

After reading most of the reviews, I was a little skeptical about making these, but forged ahead anyway. They turned out GREAT! My niece & I made them last weekend and we couldn't stop eating them. They were not too floury at all. After baking I did place them on paper towels to absorb some of the grease. I will be making these again & again

OMG,so delish. I didnt have parchment so used non stick foil, perfect. Cant wait to serve them with a Caesar salad, until them I am just eating them off the pan, with a glass of cab, yummy!

Omitted flour after comparing several similar recipes. Line cookie sheet with parchment, and use any kind of cheese and spice/herb combo that sounds yummy -- it will be! These are awesome!

I recently had this on a cruise ship--big frico formed into cereal bowl-sized cups served with fettucini Alfredo. Awesome!

Fantastic!Have made these over and over again.

This was a new idea for me, served with the spinach and parmesan custard. I liked the frico part a lot better than the custard part:-) And I like the suggestion of filling them .

I first made this recipe for my sister's bridal shower and everyone loved it. Since then I've made it at her baby shower, her son's first birthday, my brother's engagement party, and many other family gatherings. Everytime it's always the first thing to go. This really is a great recipe and I've tried it with asiago cheese.

I keep Parmesan crisps of all varieties on hand. great for when unexpected guests pop over. I either form the crisps into frico cups (push the warm crisps into a mini muffin tin) and fill them or, while warm, I wrap them around a wooden dowel to form a curl. Both of these can be quickly piped with cheese, filled with tapenade, etc etc. I, like another reviewer, don't use flour (makes the crisps too doughy) and just use really good parmesan and make them in a hot fry pan on the range.

This was a fun recipe to make--one of those that doesn't sound like it's going to work, but does. Nice accompaniment to the spinach parmesean custard.

Frico is wonderful, however in real Italian cooking you don't use flour---just spread an even amount of cheese (you can use most any type of firm cheese)in a non-stick fry pan and SLOWLY fry the grease and liquid out of the cheese. It will melt down and turn crispy. It takes patience, but oh man, is it good!

I tried this three times, adjusting the temperature of the oven and the flour/cheese ratio. Every time I ended up with a brown "lump" of grated cheese with bits of flour floating around it. The "crisps" looked exactly as they did before they went into the oven, only golden instead of white.

I have not tried this recipe as of yet. However, as a "chef" myself, I find this to be a great idea as a garniture for a pasta dish or rustic Italian soup. I will defianately be trying this one soon!


Gather the ingredients. Preheat the oven to 375 F. Line a large rimmed baking sheet with parchment paper or a silicone mat.

The Spruce / Kristina Vanni & Eric Kleinberg

Working in batches, scoop 1 tablespoon mounds of finely grated Parmesan cheese onto the prepared baking sheet. Evenly spread each mound about 3 inches wide and space at least 1-inch apart.

The Spruce / Kristina Vanni & Eric Kleinberg

Bake until light brown and melted, 5 to 6 minutes (check occasionally while baking to ensure they don't turn too brown). Remove from the oven. Repeat with remaining batches.

The Spruce / Kristina Vanni & Eric Kleinberg

It is possible to shape a frico into different forms. It is necessary to work quickly while they are still warm since they harden as they cool. To form tuile-like shapes, gently roll a warm frico around the handle of a wooden spoon.

The Spruce / Kristina Vanni & Eric Kleinberg

To form cups, drape over an inverted mini muffin pan or over small inverted prep bowls.

The Spruce / Kristina Vanni & Eric Kleinberg

Cool completely on the baking sheet and enjoy!

Recipe Variations

  • A few twists of freshly cracked black pepper can be added for a "cacio e pepe" style variation.
  • Use Grana Padano cheese for a slightly different flavor.

How to Store

Let the frico cool completely and store in an airtight container for up to three days. Eat them fresh for best results.

What Does Frico Mean?

Frico refers to two Italian dishes: the thin and crisp frico, which are crackers made solely of melted cheese, and Frico Friulano from the northeast region of Italy. This traditional, soft version of frico was originally created as a way to repurpose leftover cheese rinds into a new dish. It is prepared with a high-fat cheese such as Montasio and combined with other ingredients such as potatoes, onions, and sometimes other leftover vegetables. The potatoes and onions are thinly sliced and cooked in a large frying pan with butter or olive oil. An equal amount of shredded cheese is added to the pan and then the mixture is pressed to form a thin cake. It is cooked until the cheese melts and becomes crisp and golden brown. The cake is then carefully flipped over to brown the other side. Frico Friulano is then cut into wedges and served with polenta and a glass of Italian red wine.

Crispy Frico Chicken Breasts With Mushrooms and Thyme

David Malosh for The New York Times. Food Stylist: Simon Andrews.

The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is something like the greatest cheese wafer you’ve ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.

How to Make Frico Cups

Today we&rsquore answering one of the oldest questions known to humanity:

How do you get picky kids (or adults) to eat salad?

If it kills you to set salad on the dinner table night after night, with the dim hope that one day your kids (husband, or girlfriend&hellip) might actually try it, I&rsquove got a trick that might help.

Serve your raw green salad in frico cups!

Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.

You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.

You can make them in various sizes. Yet I&rsquove discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they&rsquore more likely to disappear!

All you need is shredded Parmesan cheese, and maybe some cracked pepper.

Measure Parmesan cheese, in ¼ cup portions, onto a parchment-paper-lined baking sheet. Leave plenty of space around each pile.

Spread the cheese into a flat circles, about 4 ½ inches across. Sprinkle with pepper if desired.

Bake for 6 to 7 minutes, until melted and golden around the edges. They should still be pliable at this point.

Flip a muffin pan over. Then carefully move each cheese disk onto an inverted muffin well, letting it drape down over the sides. In 5 minutes, the cups will be dry enough to lift and fill.

Make slightly smaller cups by fitting the hot flexible cheese disks down in a muffin pan, right-side-up.

Make itty bitty cups using 2 tablespoon portions of cheese and a mini muffin pan.

You can even make extra large frico cups using cereal bowls!

Frico cups are like magic for getting picky eaters to try salad. You can also fill them with antipasto for simple elegant appetizers!

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Recipe Summary

  • 1 pound medium baking potatoes
  • 12 ounces freshly grated Montasio or Parmesan cheese (4 cups)
  • Kosher salt
  • Pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, minced

In a saucepan, cover the potatoes with 2 inches of water and bring to a boil. Simmer until tender, about 30 minutes. Drain and let cool to lukewarm, then peel. Grate the potatoes on the large holes of a box grater set in a large bowl. Add the cheese and toss well season with salt and pepper.

In a 10-inch nonstick skillet, heat the oil. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the potato mixture. Gently press down to create a large potato cake. Cook over low heat until golden on the bottom, about 15 minutes.

Run a spatula around the side of and under the frico to release it from the skillet, then carefully pour off the excess oil. Gently flip the frico and continue cooking until golden and crisp on the second side, about 15 minutes longer. Slide the frico onto a large platter and blot with paper towels to remove excess oil. Season with pepper, cut into wedges and serve warm or at room temperature.

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