Parmesan Frico (Cheese Crisps) are light, crisp, and flavor-packed. Make with just 3 ingredients in less than 10 minutes and enjoy as a savory snack or crunchy addition to a cheeseboard, salad, soup, pasta, polenta, and more.
These frico crisps add the perfect pop to so many dishes. Not only are these gluten-free crisps versatile, they also only require a few ingredients and minimal effort. Just mix the cheese, pepper, and rosemary; bake; then enjoy!
Make these crisps with Parmigiano-Reggiano or Montasio cheese. Both options result in aromatic, herbaceous cheesy delights that add the perfect texture and flavor to most dishes.
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About Parmesan Crisps
- Taste - These parmesan cheese crisps are sharp with a light herby and peppery flavor.
- Texture - Parmesan crisps are perfectly crunchy.
- Effort - All you need to do is bake the crisps then let them cool and enjoy!
- Time - It takes just a couple minutes to mix the ingredients then 5 to 7 minutes to cook the crisps.
Ingredients
- Parmigiano-Reggiano, Parmesan or Montasio cheese - Grated parmigiano-Reggiano, montasio, or parmesan cheese add a delicious sharp flavor to the crisps.
- Freshly cracked black pepper - Pepper adds a little spice.
- Rosemary - Rosemary provides a light woodsy flavor.
See recipe card for quantities.
Substitutions/Variations
- Italian Seasoning - Add Italian seasoning to make these frico crisps extra herbaceous.
- Spicy - Add red pepper flakes to the cheese mixture for a spicy kick.
- Garlic Powder - Garlic powder will add the quintessential aroma to the crisps.
- Everything Bagel Seasoning - Add some everything bagel seasoning for a unique savory flavor.
- Lemon zest - Add lemon zest to the grated cheese for an aromatic addition.
- Cheese blend - Use a blend of similar cheeses, like Montasio, Parmigiano-Reggiano, and Pecorino Romano for a deliciously cheesy medley.
Instructions
- Prepare oven - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Prepare and bake cheese - In a small mixing bowl, toss grated parmesan or Montasio, rosemary, and black pepper. (Photo 1)
- Make cheese cricles - Spoon about 2 tablespoons of the cheese mixture onto the lined baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used. (Photo 2)
- Bake and cool - Bake on the middle rack for 5-7 minutes or until the cheese turns golden. Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool. (Photo 3 and 4)
Pro tip - Make sure the parmesan crisp cheese mixture is added to the parchment paper in even compact circles so the crisps stay together when baked.
Storage
Store leftover parmesan crisps in an air-tight container in the refrigerator for up to 3 days. When you are ready to enjoy the frico crisps, wait for them to get to room temperature then enjoy!
Top tip
- Use parchment paper so the cheese easily lifts from the baking sheet.
- Use freshly grated cheese so the cheese melts and adheres to itself. The best grated cheese is grated in strands (we recommend this grater!). Do not use the parmesan in the green can, as it is full of fillers and will not melt as desired.
Recipe FAQs
While we wouldn't say these parmesan crisps are super healthy, they are also not unhealthy since they are high in protein and low in calories.
Parmesan crisps are delicious on their own, but will also add the perfect crunch to a salad like our Pear and Prosciutto Rocket Salad, a creamy polenta dinner, or a tasty pasta.
This can happen if you don't bake the crisps long enough. Be sure to bake them until they get nice and get crispy.
Yes, all of the ingredients in these homemade parmesan crisps are gluten free.
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Parmesan Frico (Cheese Crisps)
Equipment
Ingredients
- ½ cup Parmigiano-Reggiano or Montasio cheese grated
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon freshly cracked black pepper
Instructions
- Prepare oven - Heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Prepare and bake cheese - In a small mixing bowl, toss grated Montasio or Parmesan, rosemary, and black pepper. Spoon about 2 tablespoons of the cheese mixture onto the baking sheet and use the back of the spoon to gently form flat circles. Repeat until all of the cheese is used. Bake on the middle rack for 5-7 minutes or until the cheese turns golden. Remove the baking sheet from the oven and let the cheese cool. The cheese crisps will harden and become crispy once they cool.½ cup Parmigiano-Reggiano or Montasio cheese, 1 tablespoon fresh rosemary, 1 teaspoon freshly cracked black pepper
Notes
Top Tips
- Make sure the parmesan crisp cheese mixture is added to the parchment paper in even compact circles so the crisps stay together when baked.
- Use freshly grated cheese so the cheese melts and adheres to itself. The best grated cheese is grated in strands. Do not use the parmesan in the green can.
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