| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 15 crisps |
Ingredients
- 1 (4-ounce) 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
Instructions
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
- Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.
- Note: This recipe was doubled for this episode.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 33 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 7 mg |
| Sodium | 49 mg |
Reviews
I agree with other reviews – do not add salt. I’ve made them without herbs, just pepper. Also do NOT overbake. When the cheese starts to turn orange on the rims – you’re in trouble! They’ll end up tasting metallic. I store in a Tupperware with parchment paper in between layers.
After adding cayenne pepper and garlic, eliminating the salt, these were very tasty.
I’ve made these a few times with different herbs…for goodness sale do not use the salt she recommends! They are way too salty! Cut it in half at least…the cheese is salty enough!
Never again. I don’t like the flour or the pepper in these, the flour through the texture off, I’d prefer my regular frico, and so would my family. No thank you.
Wow. These were so good! I did not add salt to mine. I left some plain (just cheese and flour) and added cracked pepper and thyme to the rest. Both delicious. I used a silpat mat and baked at 375 for 10 minutes exactly.
Can you bake these in advance & if so where are the best to keep them crisp
Excellent but very rich. The added salt is definitely not needed with good Parmesan, and be liberal with the thyme.
Very Good! I made several substitutions. I used a pre-shredded blend of parmesan, asiago and romano. I used fresh rosemary instead of thyme, omitted the salt and added a little garlic powder as well.
What a fun appetizer! The wispy texture reminds me of Queen Anne’s Lace. I totally don’t get the picture you see here. Mine, thankfully, were much prettier! These are Delicate. Crispy. Flavorful. But the salt! I used only a pinch after reading the reviews, and even that was too much for my taste. Ina always oversalts everything in my opinion, and I usually at least halve her recommendation. Parmesan Reggiano is such a wonderful cheese all by itself. Simple shards of it suffice as an accompaniment to cocktails . So why add salt here? I think these would be great alongside a salad or a winter soup also. Maybe even in them. Sure to delight cheese lovers. BTW, in my oven, these took somewhat longer to brown. So keep an eye on them, and wait for it!!
So easy and so so good and cheesy!