Frico (Baked Cheese Crisps)
Thin, lacy Italian wafers made entirely of browned cheese
Why This Recipe Works
These single-ingredient wafers rely on the slow melting and browning of aged cheese to create a lacy, intense crisp. Using a nonstick skillet and pulling the pan off the heat before flipping ensures the frico sets perfectly without sticking or burning.
Instructions
Heat a 10-inch nonstick skillet over medium-high heat. The pan is ready when a pinch of cheese sizzles immediately upon contact.
Sprinkle a portion of cheese evenly over the bottom of the pan to create a thin 6-inch circle.
Reduce the heat to medium and cook until the cheese melts and the bottom is golden brown, about 2 to 3 minutes.
Slide the pan off the heat and let it stand for about 30 seconds — this short rest allows the cheese to set so it doesn't tear when flipped.
Flip the wafer using a thin spatula. Return the pan to medium heat and cook until the second side is golden brown, about 1 to 2 minutes.
Transfer the frico to a paper towel-lined plate and let it cool completely until crisp. Repeat the process with the remaining cheese.
Serve at room temperature once fully hardened and snappy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 3 days.
What substitutions can I make?
- Montasio or aged Asiago cheese: Aged Asiago works well if Montasio is unavailable
