Parmesan Crisps
The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes (or a glass of Prosecco). These lacy wafers make the absolute perfect flavor compliment to this soup. They are surprisingly easy to make - they only have one ingredient - and fast, too. They only take about 6 to 8 minutes in the oven. Once you make these, you will find all kinds of uses for them. You can even crumble them up and add them to your salad, which we saw Naomi Pomeroy do when we had dinner at Beast. Some recipes call for a little flour added to the cheese, but I make them like Thomas Keller does - without flour. When warm, they can even be placed into egg cartons to mold them into little cups, cooled and filled with whatever you like as little appetizers.
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 8
cheese
snacks
quick
easy
gluten free
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- ground black pepper
- 1 cup grated parmigiano reggiano cheese grated on large holes of box grater
- Carbohydrate 0.52876578125 g
- Cholesterol 11 mg
- Fat 3.5773196875 g
- Fiber 0.0086953125 g
- Protein 4.81109296875 g
- Saturated Fat 2.1629465625 g
- Serving Size 1 1 Serving (13g)
- Sodium 191.1394375 mg
- Sugar 0.52007046875 g
- Trans Fat 0.2201709375 g
- Calories 54 calories
Preheat oven to 325 degrees. Line a large baking sheet with a Silpat. You can use parchment paper, if you do not have a Silpat. Take a 2.5 inch biscuit cutter and place about 2 tablespoons of the cheese into the cutter. Press down a little on the cheese, to shape. Gently remove cutter. Repeat until you have made 8 mounds of cheese. If you like, add a little pinch of black pepper on top of each one. Bake for about 7-8 minutes, just until set and before they start to turn golden. Remove from oven, let cool on pan for a few minutes. They will firm up as they cool. Gently lift off with a spatula.
