Sarra Ina Garten’s Parmesan cheese crisps are thin, lacy, golden wafers of grated Parmesan baked with a little flour and fresh thyme. They take about 10 minutes to bake and need just five ingredients. The recipe makes 15 crisps to serve with drinks.
This recipe is from Ina’s Barefoot Contessa Foolproof (2012). She calls these crisps, known as frico, “one of the most elegant Italian delicacies you can serve with cocktails.” Most are just cheese, but Ina adds a little flour to hold them together and fresh thyme for a savory, herbal note.
The crisps come out of the oven soft and need to cool to harden. You let them set on the pan for 5 minutes, then move them to a rack to cool completely. Try to lift them while hot and they tear or stay floppy instead of snapping crisp.
Ina Garten Parmesan Cheese Crisps Recipe
Course: Appetizers4
servings30
minutes40
minutes300
kcalCrisp, savory Parmesan wafers that come together with five ingredients. Make them days ahead for a party, perch one on a bowl of soup, or crumble them over a salad.
Ingredients
-
1 (4 oz / 115 g) piece of Parmesan Reggiano cheese, without the rind
-
1 tablespoon all-purpose flour
-
1 teaspoon minced fresh thyme leaves
-
1/2 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
Directions
-
Heat the oven: Preheat the oven to 350F (180C) and line two sheet pans with parchment paper.
-
Grate and mix: Grate the Parmesan on the large holes of a box grater. In a bowl, mix the Parmesan, flour, thyme, salt, and pepper.
-
Shape the crisps: Spoon level tablespoons onto the pans, spreading each into a 3-inch disk. Toss the mixture and scoop from the bottom each time, so every spoonful gets some flour.
-
Bake: Bake in the middle of the oven 8 to 10 minutes, until golden brown.
- Cool: Cool on the pans for 5 minutes, then loosen with a metal spatula and cool completely on a rack. Serve at room temperature.
Notes
- Grate the Parmesan on the large holes, like you would grate carrots, not finely. The coarser shreds melt into a lacy, sturdy crisp.
Use a real wedge of Parmigiano Reggiano, not the pre-grated tub. Pre-grated cheese has anti-caking agents and will not melt into a proper crisp.
Toss the mixture and scoop from the bottom of the bowl each time. The flour sinks, so this makes sure every crisp gets a little.
FAQs
Why does Ina add flour to her Parmesan crisps?
Most Parmesan crisps are pure cheese, but Ina adds a tablespoon of flour. It binds the melting cheese so the crisps hold together instead of spreading into thin, greasy puddles.
The result is a sturdier, more even crisp that is easier to lift off the pan without breaking.
Can I make Parmesan crisps ahead of time?
Yes, easily. Ina says you can make them a few days in advance, then cool them completely.
Store them between layers of parchment paper in a sealed container at room temperature. Keep them dry, since any moisture will soften that crisp snap.
What can I serve with or do with Parmesan crisps?
They are made for cocktails, served on their own, and pair well with another make-ahead nibble like her Chipotle Cheddar Crackers Recipe. They also look elegant on the rim of a soup bowl.
Crumble them over a salad dressed with a sharp Caesar Dressing for a cheesy crunch, or add a few to a cheese board.
Why are my Parmesan crisps soft instead of crisp?
They likely came out of the oven too soon. Bake them until they are evenly golden brown, which is when the cheese has dried enough to crisp.
Spreading them thin helps too. A thick mound stays chewy in the middle, and stored uncovered, crisps soften from humidity.
Can I use a different cheese or skip the thyme?
You can. Aged hard cheeses like Pecorino, Asiago, or aged Gouda all crisp up well, each with its own flavor.
The thyme is optional, so leave it out or swap in another fresh herb like rosemary. Parmesan and thyme is just Ina’s classic combination.
