Fricos (Cheese Crisps)

Lacy, cooked wafers of cheese make exquisite garnishes for salads, accompaniments to soups or sandwiches, and handy snack foods. Their Northern Italian origins usually dictate that they be made with Parmigiano Reggiano, but they’re equally good made with Asiago, cheddar, or provolone.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 cup finely shredded Parmigiano Reggiano cheese


  • Heat a nonstick skillet over medium heat. Sprinkle 1 tablespoon of cheese into a small mound on the pan. Cook until the bottom is nicely browned, then transfer to drain on paper towels. They are soft and oozy, and require a little practice to handle them properly, so have a little extra cheese ready in case the first few are “less than perfect.”