Do You Know ... How to Make Cheese Crisps
If you want a simple way to crunch into cheesy goodness, try making cheese crisps. They’re exactly what they sound like: crispy cheese from the oven.
Take the shredded stuff, form it into a dozen circles on a pan and bake until stiff and airy. You might recognize them from the keto diet. But their simplicity belies an infinite flavor potential and a rich history.
Consider mixing parmesan shreds with herbs like rosemary and thyme (see recipe below) for a next-level flavor. For a spicy kick, mix cheddar with garlic or chili powder. Add parsley or pepper flakes to any variety for sparks of color. Use your imagination!
Crumble your creation over salad, set it out with dip at parties and use it to sandwich a savory jam. Or chomp down on them as-is. Almost like potato chips. But cheesy.
Cheese crisps, a.k.a. frico, have a humble origin rooted in northeastern Italy. It’s a food-waste story, born of the resourcefulness of impoverished Italians; they baked cheese rinds, often with potatoes, to make use of every bit of sustenance.
Bring a bit of Italy to your kitchen with this recipe for Herb Parmesan Crisps from The Dairy Alliance:
- 1 (4-ounce) wedge fresh Parmesan cheese (such as Parmigiano-Reggiano)
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Preheat oven to 400°. Line a large baking sheet with parchment paper or use a silicone baking mat.
- Using a box grater, grate 2 ounces of the cheese using the fine-grate side and then shred 2 ounces of the cheese using the side with the large holes that make long shreds of cheese. Mix them together in a small mixing bowl.
- Drop rounded teaspoons of grated cheese on parchment paper to make neat mounds. Mix finely chopped herbs and sprinkle evenly over cheese.
- Bake 8-10 minutes until golden brown and edges are crispy.
- Cool slightly and loosen with a metal spatula. Serve at room temperature.