The One-Ingredient Italian Cheese Crisp That Makes Everything Better

Frico is a traditional Italian snack, and it is having yet another well-deserved moment in the spotlight. It's no wonder that people go wild over these crunchy, melty, and salty cheese crisps, because what’s better than cheese? Crispy cheese, of course. Frico is made by melting aged hard cheese (think Parmesan or Pecorino Romano) in a skillet or the oven until it becomes golden and crisp. They come together super-quickly, with little to no cleanup. There’s really not much to do but watch the cheese melt—and then enjoy the irresistible flavor.

Best of all, frico is guaranteed to delight and appeal to a wide variety of eaters. Cook some for gluten-free or keto-friendly guests, or prepare a handful just for yourself. We spoke with a cheese expert to get the details on this dreamy Italian cheese crisp.

Just One Ingredient

Aged cheeses are best for making frico because they lose moisture during aging. This enables them to crisp up in the oven or in a frying pan. “Frico originated in Italy, so it stands to reason that aged Italian cheeses like Parmigiano Reggiano, Pecorino Romano, and Grana Padano are an easy answer for making frico,” says Clare Malfitano, corporate chef for Murray’s Cheese.

Other aged cheeses that are low-moisture and high-fat can also be used to make frico, says Malfitano. The end result concentrates the salt content of the cheese, so flavor differences between cheeses become less noticeable to the palate once cooked, she notes. 

Malfitano’s best advice? Play around with some of your favorite aged cheeses to find out what you like best. Her favorite is a combination of Parmigiano-Reggiano and Pecorino Romano, which, she says, creates a more complex and well-rounded flavor.

How to Make Frico In Minutes

All it takes is a few minutes to make homemade frico, and it can be done on the stovetop or in the oven.

How to Make Frico In a Skillet

1. Preheat the pan: Place a nonstick skillet over medium heat. Let it heat for a few minutes. 
2. Melt the cheese: Dollop mounds of the finely grated cheese of your choice into the skillet, spacing them a few inches apart so they have room to melt and spread. (It doesn’t matter how big or small the mounds are—all that will change is the cooking time. )
3. Cook and flip: Cook, lowering the heat to medium-low if needed, until the cheese is fully melted, golden brown, and crisp. For 1 to 2 tablespoon-sized mounds, this will take 2 to 4 minutes. Flip the cheese crisps and cook until golden and crisp on the other side, another 1 to 2 minutes. 
4. Drain and let cool: Transfer the frico crisps to a wire rack and let them cool completely.

How to Make Frico In the Oven

1. Preheat the oven: Heat the oven to 375 degrees Fahrenheit with a rack in the middle. Line a baking sheet with parchment paper. 
2. Make mounds of cheese: Dollop mounds of your choice of finely grated cheese onto the baking sheet, spacing them a few inches apart so they have room to melt and spread. 
3. Bake: Bake until fully melted, golden brown, and crisp. For 1 to 2 tablespoon-sized mounds, this will take 5 to 7 minutes. 
4. Let cool: Let the frico crisps cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

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Common Mistakes to Avoid

Burning vs. browning: Temperature control is key for consistent browning. Hot spots in your oven or on your stovetop can cause some parts of the crisps to verge on burnt rather than being golden brown. If you’re using the oven, rotate the pan halfway through. On the stovetop, rotate the skillet to avoid any direct hot spots that might hit one crisp more than the others. Plus, keep a close eye on the heat—if anything is browning too quickly, lower the heat!

Using pre-shredded cheese: Pre-shredded cheese is often coated with anti-caking agents (like cornstarch) to prevent clumping and excess moisture buildup. These can interfere with even melting and browning, so always shred your own cheese for frico. 

Skipping cooling time: Cooling is a crucial step in the frico process. The cheese crisps up as it cools, so don’t skip this step if you want crunchy bits.

Easy Ways to Use Frico to Upgrade Meals

• Salads and wraps: “Frico is a wonderful addition as a salad topper or in a wrap because it adds great texture and concentrated flavor,” says Malfitano. Her go-to is a Caesar salad, since the cheesy flavor is already a prominent part of the dish. 
• Soups: Simple soups like minestrone or chicken noodle can benefit from a quick, salty punch from crumbled frico. 
• Snacking: When you’re craving something salty, pop a few frico chips for a high-protein snack. 
• Charcuterie boards: Switch things up with your next charcuterie board. Instead of sliced or cubed cheeses alongside the cured meats, give your guests crunchy frico instead. 
• Pasta: Use crumbled frico on top of any pasta that you would usually finish with a sprinkle of Parmesan cheese. 
• Eggs: Malfitano loves to pair eggs—fried, poached, or scrambled—with frico and a drizzle of chile crisp. 
• Avocado toast: Liven up even the most basic avocado toast with a topping of frico. 
• Ice cream: According to Malfitano, a pinch of frico on top of your favorite ice cream creates the perfect combination of sweet and salty.

How to Store Frico

Frico are best enjoyed the same day they are cooked, but if you have extra or need to make them ahead of time, they can be stored at room temperature for up to 2 days. Since they become crisp due to the low moisture content in aged hard cheeses, it’s important to keep any excess moisture away when storing them, or they will not remain crisp. Arrange the frico between pieces of parchment paper in an airtight container.