These one-ingredient lacy cheese crackers are more impressive than any cheese board.
Ingredients
Makes 16 fricos
Special Equipment
Step 1
Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
Step 2
Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
Step 3
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.)
Leave a Review
Reviews (8)
Back to TopI make these using parchment paper (parchment paper should be trimmed so it lies absolutely flat). I use a 3" cookie cutter to "frame" the TBSP. of cheese. I gently pat down the cheese mound so it lies flat and even within the confines of the cookie cutter--minimizes waste and allows for uniformity. Ovens vary in temperature, so I bake mine at a lower temp. (350) for longer (10-12 minutes). After cooling completely they stay very crisp when stored at room temp, layered between parchment paper, in air tight container.
elainebrown51
Toronto
9/10/2019
Can you make these per the recipe here, but using parchment paper instead of Silpat?
MerleR
Boston area
12/29/2013
Make the rounds 6-8 inches, mold over the bottom of a cereal bowl and you'll have a beautiful, edible container for each guest to enjoy filled with Caesar salad. Makes a great presentation on a buffet this way when arranged near a bowl of homemade garlic croutons.
jakemike
Apex, NC
12/18/2013
microwaving for 1 minute tiny pieces (about 3/4" on a side, 1/8" thick) of cheddar is much faster and less work. Put them on parchment paper, remove to paper towel to soak of extra fat.
ezadorah
Pasadena, CA
12/18/2013
I make these all the time for wine tastings, cocktail parties, and decorative elements of a salad, risotto, polenta, soup, etc. So easy! I also make full sheets and crack into long or short sticks, depending on the use and presentation. Delicious and impressive. Oh, and Whole Foods and a farmers' market vendor selling them for $8 for about 10 pieces. What a markup for something so easy!
Nanette90278
Los Angeles, CA
12/18/2013
Made these for one hundred people using layers of parchment paper, one on top of another. Cooling before stacking...ready set go...
pattibar
Florida
12/18/2013
So good at a wine tasting, with white wine especially.
pattibar
West palm beach, fl
12/18/2013
huge hit. ridiculously easy. sprinkled finely chopped pistachios on the crackers halfway through baking. have made twice already.
Anonymous
san francisco bay area
5/2/2013
