Frisco (Cheese Crisps) (Recipe)

Frisco (Cheese Crisps)

1 cup finely shredded or grated Parmigiano-reggiano (you can also try asiago, aged Cheddar, aged Gouda, Manchego, or another hard cheese)

1 tsp. lightly toasted crushed cumin seeds or fennel seeds (or another spice if you like)

1. Heat the oven to 375°F. Cover

2 large baking sheets with parchment. Combine the cheese and spice. Sprinkle 2 Tbs. of the mixture on the parchment to form a 4- to 41-inch round. Spread the cheese evenly with a fork. Repeat with the rest of the mixture, leaving 2 inches between each round. 2. Bake each sheet (one at a time) until the crisps just begin to color, 6 to 8 minutes. Don’t let them fully brown or the cheese will be bitter. Use a spatula to lift the edges of the crisps and loosen them from the pan. Remove the crisps and immediately lay them over a rolling pin or the side of a bottle to give them a curved shape. Or for a flat frico, just transfer to paper towels. When cooled, store the crisps in an airtight container for up to 2 days.

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