20140503-172050.jpgParmesan Crisps (Frico) are wonderful, low-carb snacks. With just one ingredient (shredded parmesan), you can elevate your cheese plate, salads, top creamy soups, or just enjoy it alone.

Shredded parmesan cheese (you can shred asiago, romano, or other dry, hard cheese)
Optional: Bump it up with flavoring (cayenne pepper, garlic powder, etc)

1. Heat an ungreased pan in medium-high heat.
2. Evenly spread shredded parmesan cheese on the heated pan. (Add optional flavorings, one side only)
3. Fry for about 2-3 minutes.
4. When you see the edges brown, scrape the bottom of the cheese with a turner to loosen it. Flip to crisp the other side.

20140503-172032.jpg5. Fry for about 1-2 minutes.
6. Slice or shape (over an inverted bowl) while warm.
7. Enjoy, or fill with salad or other tasty ingredients, if making a bowl.

Ways to enjoy your Frico:

20140503-172040.jpgAs a bowl for your salad (in this case, Caesar Salad)

20140503-172057.jpgAs an amuse-bouche, and a perfect bite, of the Caesar Salad.  I couldn’t resist! 😉

Some notes:
1.  It is best to use hard cheeses to make cheese crisps.  I’ve tried this with cheddar cheese and other soft cheeses, and a great amount of oil leaches out, and although, the cheese can crisp out, it can be too greasy.
2. Try it out with a mix of parmesan, asiago, and romano. YUM!
3. You can bake Frico; although, frying is much more convenient for me. If you want to bake your cheese, you would need to grate your hard cheeses. Here are a few recipes:
Food Network – Alton Brown’s Parmesan Crisps
Food Network – Giada De Laurentiis’ Frico