Parmesan Crisps
The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes or a glass of Prosecco. These lacy wafers make the absolute perfect flavor compliment to this soup. They are surprisingly easy to make - they only have one ingredient - and fast, too. They only take about 6 to 8 minutes in the oven. Once you make these, you will find all kinds of uses for them. You can even crumble them up and add them to your salad. Some recipes call for a little flour added to the cheese, but I make them like Thomas Keller does - without flour. When warm, they can even be placed into egg cartons to mold them into little cups, cooled and filled with whatever you like as little appetizers.
The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes or a glass of Prosecco. These lacy wafers make the absolute perfect flavor compliment to this soup. They are surprisingly easy to make - they only have one ingredient - and fast, too. They only take about 6 to 8 minutes in the oven. Once you make these, you will find all kinds of uses for them. You can even crumble them up and add them to your salad. Some recipes call for a little flour added to the cheese, but I make them like Thomas Keller does - without flour. When warm, they can even be placed into egg cartons to mold them into little cups, cooled and filled with whatever you like as little appetizers.
- Carbohydrate 0.52876578125 g
- Cholesterol 11 mg
- Fat 3.5773196875 g
- Fiber 0.0086953125 g
- Protein 4.81109296875 g
- Saturated Fat 2.1629465625 g
- Serving Size 1 1 Serving (13g)
- Sodium 191.1394375 mg
- Sugar 0.52007046875 g
- Trans Fat 0.2201709375 g
- Calories 54 calories
Step-by-step
- Preheat oven to 325 degrees.
- Line a large baking sheet with a Silpat. You can use parchment paper, if you do not have a Silpat.
- Take a 2.5 inch biscuit cutter and place about 2 tablespoons of the cheese into the cutter. Press down a little on the cheese, to shape. Gently remove cutter. Repeat until you have made 8 mounds of cheese. If you like, add a little pinch of black pepper on top of each one.
- Bake for about 7-8 minutes, just until set and before they start to turn golden.
- Remove from oven, let cool on pan for a few minutes. They will firm up as they cool.
- Gently lift off with a spatula.
Monitoring the Critical Baking Window
Pulling the baking sheet from the 325-degree oven precisely at the seven-to-eight-minute mark prevents the dairy solids from developing an overly bitter edge. Grating the cheese on the large holes of a box grater ensures even air circulation between the particles as they melt, whereas pre-shredded supermarket varieties contain cellulose powders that block proper binding. Recognizing the exact moment when the edges look opaque and set rather than deeply browned is what separates delicate wafers from burnt grease spots.Navigating Dietary Needs and Moisture Control
Adapting this preparation for different nutritional requirements remains straightforward because the base relies entirely on aged bovine milk proteins that naturally contain zero carbohydrates and negligible moisture. Lactose levels in Parmigiano-Reggiano drop to practically zero during the long aging process of twelve to thirty-six months, making aged hard cheeses inherently suitable for many sensitive diners. Avoiding moisture contamination is paramount, as ambient humidity or trapped steam from under-dried baking pans will instantly dissolve the brittle matrix, rendering the snacks soggy within minutes.Shaping and Structural Manipulation
Draping the warm wafers over inverted ramekins or pressing them into egg cartons immediately upon extraction allows the cooling lipids to harden into rigid three-dimensional vessels. Handling the rounds during this brief thirty-second malleability window requires heat-resistant gloves, because failing to shape them before the temperature drops causes the structure to fracture entirely. Storing the finished crackers in an airtight container with a silica gel packet preserves their structural integrity for up to three days.
