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.

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

20140503-172024.jpgDirections:
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