• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Italian

    Parmesan Frico (Cheese Crisps)

    Published: Mar 19, 2023 · Modified: Mar 28, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    18 shares
    • Share
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe
    Herbed Montasio and Parmesan Frico Cheese Crisps Pinterest pin.

    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.

    Montasio parmesan frico cheese crisps on a baking sheet with rosemary and black pepper.

    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.

    Jump to:
    • About Parmesan Crisps
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • Storage
    • Top tip
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • Parmesan Frico (Cheese Crisps)

    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

    Ingredients to make parmesan montasio frico cheese crisps, including rosemary, montasio, parmigiano-reggiano, and black pepper.
    • 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

    Steps to make parmesan montasio frico cheese crisps, including mixing the cheese and herbs, placing the cheese on a baking sheet, and baking into crisps.
    • 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

    Are parmesan crisps good for you?

    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.

    What do you eat parmesan crisps with?

    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.

    Why are my parmesans not crispy?

    This can happen if you don't bake the crisps long enough. Be sure to bake them until they get nice and get crispy.

    Are parmesan crisps gluten free?

    Yes, all of the ingredients in these homemade parmesan crisps are gluten free.

    Are white spots on parmesan cheese mold?

    No, the white spots are usually just cheese crystals (calcium lactate crystals). These crystals are safe to eat and are a sign the the cheese is well aged.

    Hand holding up crispy cheese frico to show how sturdy it is once it's cooled.

    Related Recipes

    • truffle mushroom leek risotto in a bowl with sautéed crimini and shiitake mushrooms on top.
      Truffle Mushroom and Leek Risotto
    • Creamy polenta with parmigiano-reggiano, rosemary, and frico (montasio cheese crisps) in a bowl.
      Creamy Parmesan Polenta with Cheese Crisps
    • Trader Joe's triangle butternut squash ravioli in a browned butter olive oil sauce with crispy fried sage leaves and toasted walnuts in a bowl.
      Butternut Squash Ravioli Sauce
    • Roasted red bell pepper pesto in a green Staub cocotte, for crostini, steak, pasta, and more.
      Roasted Red Pepper Pesto

    Did You Like This Recipe?

    Love this easy parmesan crisps recipe? Please leave a 5-star ????? rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    Montasio parmesan frico cheese crisps on a baking sheet with rosemary and black pepper.
    Print Recipe Pin Recipe
    5 from 2 votes

    Parmesan Frico (Cheese Crisps)

    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.
    Prep Time3 minutes mins
    Cook Time7 minutes mins
    Total Time10 minutes mins
    Course: Appetizer, Side Dish, Sides
    Cuisine: Italian
    Servings: 8
    Calories: 26kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 parchment paper
    • 1 baking sheet
    • 1 measuring cups
    • 1 mixing bowl
    • 1 cheese grater

    Ingredients 

    • ½ cup Parmigiano-Reggiano or Montasio cheese grated
    • 1 tablespoon fresh rosemary finely chopped
    • 1 teaspoon freshly cracked black pepper
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 0.1mg
    Keyword: frico recipe, how to make parmesan crisps, parmesan crisps, parmesan crisps recipe, parmesan frico
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Italian

    • Creamy pesto gnocchi (gnocchi al pesto) in a creamy ricotta pesto with lemon zest and juice in an Italian ceramic serving bowl.
      Creamy Pesto Gnocchi (Gnocchi al Pesto)
    • Pesto alla Genovese in a bowl on a olive wood cheeseboard with pine nuts, parmigiano-reggiano, pecorino romano, garlic, olive oil, and basil.
      Pesto alla Genovese (Classic Basil Pesto)
    • Miso spaghetti with caramelized shallots, Italian flat-leaf parlsey, and Parmigiano-Reggiano in a shallow pasta bowl.
      Miso Pasta with Caramelized Shallots
    • Gluten-free coconut macaroons drizzled and dipped in chocolate on a sheet pan.
      Gluten-Free Coconut Macaroons

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and food writers behind The Heirloom Pantry. Here you'll find approachable elevated recipes and tips for weeknights and entertaining.

    More about us →

    Fall Recipes

    • Baked dry rub chicken wings made with a brown sugar rub topped with finely chopped parsley on a sheet of parchment paper.
      Baked Dry Rub Chicken Wings
    • Easy kimchi fried rice in a bowl with a fried egg, sesame seeds, and scallions on top with chopsticks.
      Easy Kimchi Fried Rice
    • No-bake mini cheesecakes topped with fresh fruit, edible flowers, powdered sugar on a marble platter.
      No-Bake Mini Cheesecakes
    • 3-ingredient no bake cheesecake made with whipped cream, cream cheese, and powdered sugar in a premade graham cracker crust in a pie pan topped with fresh strawberries and lemon.
      3-Ingredient No-Bake Cheesecake
    • Homemade graham cracker crust in an Emile Henry pie dish for pies, cheesecakes, and more.
      How to Make Graham Cracker Crust
    • Hand whisking easy vanilla bean icing for muffins, cakes, cinnamon rolls, scones, and more.
      Simple & Easy Vanilla Icing

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Baked Furikake Salmon with Kewpie Mayo
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    The Heirloom Panty Shop Page
    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Heirloom Pantry, LLC®