We all love cheese melted over a patty or stirred into macaroni. But really, the best way to eat cheese is to bake it until crunchy, salty and nutty. These frico crumbles, aka cheese crisps, are so addicting and versatile you'll want to put them on everything — and we do mean everything.
- ½ cup freshly grated Parmigiano-Reggiano
- 1 ½ teaspoons fresh thyme leaves
- ½ teaspoon coarsely ground pepper
Bake the Crisps
Preheat the oven to 375°F. In a medium ovenproof nonstick skillet, combine all of the ingredients and spread evenly. Bake until golden and nutty, 8 to 10 minutes. Slide the frico onto a plate and let cool. Coarsely crumble and sprinkle over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.