Frico Croccante

Frico Croccante are thin, lacy Parmesan wafers baked until deeply golden and brittle-crisp. Black pepper and fresh thyme add a fragrant, savoury lift, making them ideal as a low-carb snack or an elegant crunchy accent on the table.

Nutrition · per serving

258kcal

22gProtein

2gCarbs

17gFat

0.1gFiber

2 servings

Ingredients

4 items

Cheese mixture

Parmesan, finely grated120 g

fresh thyme leaves, finely chopped2 tsp

freshly ground black pepper1/4 tsp

For the tray

baking paper1 sheet

Tips

•Use true Parmigiano Reggiano for the cleanest flavour and best crisping; pre-grated cheese often contains anti-caking agents that can make the texture less delicate.
•For extra nuttiness, bake until just amber at the edges, but do not let the centres turn dark brown.
•These wafers stay crisp for several hours in a dry room; if they soften, refresh them in a 180°C oven for 1-2 minutes.
•For neat rounds, you can bake the cheese inside small pastry rings, but it is not necessary for a beginner version.

Steps

1
Preheat the oven to 200°C and line a baking tray or small baking sheet with baking paper. A fully heated oven is important so the cheese melts quickly and browns evenly rather than drying out.
1 sheet baking paper
2
In a bowl, mix the Parmesan, thyme, and black pepper until the herbs and pepper are evenly distributed through the cheese.
120 g Parmesan, finely grated2 tsp fresh thyme leaves, finely chopped1/4 tsp freshly ground black pepper
3
Divide the cheese mixture into 8 small mounds on the lined tray, spacing them well apart. Flatten each mound into a thin round about 6-7 cm wide; keeping them thin gives the most even, crisp texture.
120 g Parmesan, finely grated2 tsp fresh thyme leaves, finely chopped1/4 tsp freshly ground black pepper1 sheet baking paper
4
Bake for 5-7 minutes, until the wafers are melted, bubbling, and deep golden at the edges. Watch closely in the last minute, because Parmesan can go from golden to bitter very fast.
5
Remove the tray from the oven and leave the frico to rest for 3 minutes on the tray. They will firm up as they cool. For a curved shape, while still warm but not molten, drape them over a rolling pin or bottle.
6
Serve warm or at room temperature as a crisp snack, antipasto nibble, or garnish for salads and soups.

Origin & History

Frico is a traditional specialty of Friuli-Venezia Giulia in northeastern Italy, where it appears in both soft, potato-enriched forms and crisp cheese-only versions. The crunchy style likely developed as a practical and delicious way to use grated aged cheese, turning a humble ingredient into a prized snack or garnish.

italian friulian parmesan lowcarb vegetarian baked antipasto

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Steps

Preheat the oven to 200°C and line a baking tray or small baking sheet with baking paper. A fully heated oven is important so the cheese melts quickly and browns evenly rather than drying out.

1 sheet baking paper

In a bowl, mix the Parmesan, thyme, and black pepper until the herbs and pepper are evenly distributed through the cheese.

120 g Parmesan, finely grated2 tsp fresh thyme leaves, finely chopped1/4 tsp freshly ground black pepper

Divide the cheese mixture into 8 small mounds on the lined tray, spacing them well apart. Flatten each mound into a thin round about 6-7 cm wide; keeping them thin gives the most even, crisp texture.

120 g Parmesan, finely grated2 tsp fresh thyme leaves, finely chopped1/4 tsp freshly ground black pepper1 sheet baking paper

Bake for 5-7 minutes, until the wafers are melted, bubbling, and deep golden at the edges. Watch closely in the last minute, because Parmesan can go from golden to bitter very fast.

Remove the tray from the oven and leave the frico to rest for 3 minutes on the tray. They will firm up as they cool. For a curved shape, while still warm but not molten, drape them over a rolling pin or bottle.

Serve warm or at room temperature as a crisp snack, antipasto nibble, or garnish for salads and soups.

Origin & History